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Place chicken mince into a large mixing bowl. Add the egg, spring onion, hoi sin sauce, sesame oil, sambal, ginger, tamari and five-spice powder. Then slowly add the protein powder one tablespoon at a time mixing through with your hands until the soy protein is blended though the mixture. Add fresh coriander and give a final mix through.
Mix the flour, sesame seeds and the reserved ½ teaspoon of five-spice powder together on a plate.
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Roll the mixture into balls (or burgers) then gently roll the balls into the flour and sesame seed mixture coating lightly (this will stop the chicken mixture from sticking to your hands; the mixture will be stickier than a normal burger mix). The flour should hold the mixture in its form and prevent it from falling apart when cooking.
Shallow fry the chicken balls in a heavy based frypan in approximately ½ cm peanut oil for approximately 2-3 minutes each side or until brown. Place browned chicken balls into a hot oven for approximately 10 minutes to ensure that they are cooked all the way through.
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Serving Suggestion: Serve chicken balls or burgers warm with a large green salad or the dipping sauce below.
Makes 6 large chicken burgers or 24 chicken balls.
Per average serve:
PROTEIN: 24
CARBS: 4
FAT: 8
Many thanks to Joe Scott for this finding this recipe for us!
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