Peri peri chicken meatballs, crushed pea & lime

Method Print recipe

1. Mix the chicken mince with peri peri seasoning, 5 grams of chopped parsley and 5 grams of smoked paprika. Roll the mince into even sized balls and chill.
2. Cut the sweet potato into wedges and drizzle with oil. Roast until tender and then add chopped parsley and chilli flakes.
3. Place diced onion into a pan and soften with water. Add the garlic, smoked paprika, cumin and chipotle paste. Cook for 2-3 minutes and then add the peas, black pepper, and cook for a further 4-5 minutes on a low heat.
4. Add the low fat yoghurt and crush together. Keep it warm until required.
5. Dice the red peppers and add diced red onion, seared corn, olive oil, orange and lime juice before folding in chopped coriander and red chilli.
6. Cook the meatballs and finally, serve with the wedges, pea and chipotle crush, and red pepper salsa.