Ingredients
2 tsp olive oil
1 onion, finely chopped
1 large Granny Smith apple, peeled and grated
2 large chicken breasts, cut into chunks
½ tbsp fresh parsley, chopped
1 tbsp fresh thyme or sage, or a pinch of dried mixed herbs
1 egg yolk
1 unsalted chicken stock cube, crumbled
50g fresh white breadcrumbs
Plain flour for coating
Vegetable oil for frying
1 onion, finely chopped
1 large Granny Smith apple, peeled and grated
2 large chicken breasts, cut into chunks
½ tbsp fresh parsley, chopped
1 tbsp fresh thyme or sage, or a pinch of dried mixed herbs
1 egg yolk
1 unsalted chicken stock cube, crumbled
50g fresh white breadcrumbs
Plain flour for coating
Vegetable oil for frying
Method
- Heat the olive oil in a pan and sauté half the onion for about 3 minutes.
- Using your hands, squeeze out a little excess liquid from the grated apple.
- Mix the apple with the chicken, then add the cooked and remaining raw onion, herbs, egg yolk, stock cube and breadcrumbs and roughly chop in a food processor for a few seconds.
- With your hands, form into about 20 little balls, roll in flour and fry in shallow oil for about 5 minutes until lightly golden and cooked through.
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