No beating chicken and cheese balls
Try these moreish savoury balls paired with roasted kumara.
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, chicken spice mix and salt. Mix to combine using clean hands.
Using a tablespoon measure, scoop out mince mixture, take a piece of cheese and completely encase it in mince mixture, rolling into a ball. Place balls onto plate with breadcrumbs and roll to coat with crumbs. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken and cheese balls for about 3-4 minutes, until browned on all sides. Transfer to second prepared tray and finish cooking in oven for 5-7 minutes, until cooked through.
In a medium bowl, whisk oil and vinegar. Dice cucumber 1cm; scoop out flesh from kiwifruit (discarding skin) and roughly chop; roughly chop baby spinach leaves. Add all to bowl with dressing, toss to combine and season.
In a small bowl, combine mayonnaise and sweet chilli sauce. To serve, divide roast kumara chunks, chicken and cheese balls between plates. Serve spinach and kiwi salad and sweet chilli mayo on the side.
Chicken and cheese balls with roasted kumara.