Recipe test - Chicken Balls

This one is from Annabel Karmel. She suggests serving with pasta and a tomato sauce. We tried them as finger foods at teatime and they were a raging success! Suitable from about 9 months.

The recipe makes 15 balls :

2 chicken breasts, skinned and finely chopped in a food processor for a few seconds.

Half a small onion, finely chopped

A handful of parsley, chopped

2 tablespoons of breadcrumbs

1 small apple peeled, cored and grated, with the juice squeezed out

half an egg, beaten

Oil for shallow frying

Method:

Mix all the ingredients for the balls together and then shape into walnut sized balls. Shallow fry until golden and then crain on kitchen towel.

Verdict: 5/5 - dead simple to make, very tasty when cooked and went down a storm with Luke. We also had great success freezing the cooked chicken balls to microwave when wanted, which made them very handy for teatime with sandwiches or soup. They lost some crunch on reheating but apart from that went down just as well as when just cooked.

posted by Richard @ 7:30 AM