30 minutes
3 Servings
Stir-fry
Potatoes — 2
Corn kernels — 1 can
Green peas — 100g
Chicken — 250g
Egg — 1
Diced carrots — 150g
Hard-boiled eggs — 2
Breadcrumbs — 300g
Seasoning
Sugar — A pinch
Salt — A pinch
White pepper powder — A pinch
Dipping Sauce
Thai sweet chili sauce — 2 tablespoons
1
Dice the chicken and carrots, and boil 3 eggs to make hard-boiled eggs; let them cool before setting aside.
2
Peel and slice the potatoes, steam them until tender, and mash them into a smooth potato puree.
3
Combine the mashed potatoes, hard-boiled eggs, corn kernels, green peas, diced chicken, and diced carrots, mixing them thoroughly.
4
Take an appropriate amount of the mixed filling, shape it into small round balls, dip them first in beaten egg, and then coat them in breadcrumbs.
5
Heat oil in a pan to 150°C and fry the balls until golden brown. Serve with Thai sweet chili sauce for dipping.
