CHICKEN & CHEESE BALLS WITH ROAST KUMARA CHUNKS
Ready in: 35 minutes Prep: 20 minutes Cook: 20 minutes Serves: 4-5 people. Roast kumara chunks ❚ 600g orange or red kumara, scrubbed and diced 2cm Chicken and cheese balls ❚ cup panko breadcrumbs (for rolling) ❚ 1 courgette ❚ 450g chicken mince ❚ cup panko breadcrumbs ❚ 1 teaspoon chicken spice mix (see recipe below) ❚ teaspoon salt ❚ 70g cheese, diced 1cm (for example, Colby, Edam) Chicken spice mix ❚ teaspoon smoked paprika ❚ teaspoon ground cumin Spinach and kiwi salad ❚ 2 teaspoons olive oil ❚ 2 teaspoons vinegar (for example, red wine, white wine) ❚ telegraph cucumber ❚ 2 kiwifruit ❚ 2-3 handfuls baby spinach leaves Sweet chilli mayo ❚ cup mayonnaise ❚ 1 tablespoon mild sweet chilli sauce Preheat oven to 220 degrees Celsius. Line two oven trays with baking paper. Toss kumara on first prepared tray with a drizzle of oil and season with salt and pepper. Roast for 15-18 minutes, until tender. Turn once during cooking.
Place first measure of breadcrumbs onto a plate and set aside. While kumara cooks, grate courgette until you have a cup worth. Place in a clean tea towel and squeeze out excess moisture. Add to a bowl with chicken mince, second measure of breadcrumbs,