CHICKEN KYIV BALLS

24 SERVINGS. PREP 30MINS. COOK 15MINS.

Ingredients

• 100g (1 cup) finely grated Colby cheese

• 3 garlic cloves, crushed

• 2 tbsp finely chopped fresh continental parsley, plus extra leaves, to serve

• 500g chicken mince

• 100g (2 cups) panko breadcrumbs

• 75g (½ cup) plain flour

• 2 eggs

• Vegetable oil, to deep-fry

• Fresh tomato, chopped, to serve

• Red onion, finely chopped, to serve

Method

1 Use your fingertips to gently combine the cheese, garlic and parsley in a bowl.

2 Place the chicken mince and / cup

1

2 breadcrumbs in a separate bowl and season well. Use your hands to mix until well combined. Shape level tablespoons of mince mixture into balls.

3 Take a ball and make a deep indentation in the centre, flattening slightly. Place a good pinch (about a firmly packed teaspoon) of the cheese mixture into the centre, then fold the chicken around to enclose. Reshape into a ball. Repeat with the remaining chicken and cheese filling.

4 Place the flour in a shallow bowl. Lightly whisk the eggs in another shallow bowl and place the remaining 1 ½ cups breadcrumbs in another bowl. Coat all the balls in flour, shaking off excess. Use one hand to dip and coat a ball in egg, then the other hand to roll and coat in breadcrumbs. Place onto a tray. Repeat with the remaining egg and breadcrumbs to coat the remaining balls.

5 Pour enough oil to come one-third of the way up the side of a large saucepan. Heat over medium heat. Cook the balls in batches, turning often, for 5 minutes or until crisp and golden. Place on a plate lined with paper towel to drain. 6 Combine the chopped tomato and onion in a small bowl. Scatter over the extra parsley. Serve with the chicken kyiv balls.