2 cups frozen cauliflower rice (240g)
500g chicken mince
1 egg, lightly beaten
½ cup packaged dried breadcrumbs
1 tablespoon cold blended ginger paste
1 tablespoon vegetable oil
1/3 cup butter chicken curry paste
400g can diced tomatoes
2/3 cup light thickened cooking cream
Mashed potato and steamed broccolini, to serve
Place cauliflower in a microwave-safe bowl. Cover with plastic wrap. Microwave on High (100%) for 3 minutes. Transfer to a sieve sitting over a bowl. Using a spoon, press down on cauliflower to release excess liquid. Transfer cauliflower to a large bowl. Cool slightly.
Add chicken, egg, breadcrumbs and half the ginger to cauliflower. Season with salt and pepper. Mix well. Using damp hands, roll heaped tablespoons into balls (Makes 24).
Heat oil in a large, non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 6 minutes, or until browned all over. Remove from pan.
Add curry paste and remaining ginger to same, hot pan. Cook, stirring for 30 seconds. Stir in tomatoes and cream. Bring to boil. Return meatballs, turning to coat in sauce. Cover with lid. Gently boil for about 5 minutes, or until meatballs are cooked through.
Serve with mashed potato and steamed broccolini.
TIP! Frozen cauliflower rice is available in the freezer section of major supermarkets. Try serving meatballs over steamed long-grain rice, for a change.