Method

• 1.
  To make the carrot and snow pea salad, place the sunflower and sesame oils with lime juice in a bowl. Season to taste with salt and pepper, then whisk to combine.
• 2.
  Blanch the carrots and snow peas in boiling salted water for 1 minute. Drain, refresh in cold water, then drain again. Add drained carrots and snow peas to the bowl with sesame seeds and toss to combine. Set aside.
• 3.
  Place minced chicken, breadcrumbs, spring onions, coriander, garlic, ginger and egg in a food processor and pulse to combine.
• 4.
  Divide chicken mixture into 12 equal pieces, then wet your hands (so that the mixture does not stick to them) and shape into neat ovals. Place bites on a lightly oiled baking sheet, then refrigerate for 10 minutes.
• 5.
  Preheat the oven to 200°C.
• 6.
  Bake chicken bites for 25 minutes or until lightly browned.
• 7.
  Serve hot or cold with carrot and snow pea salad, sweet chilli sauce, tomato sauce or yoghurt for dipping if desired.