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  • 50 g/2 oz trimmed kale
  • 100g/4 oz fresh breadcrumbs
  • 500 g/1 lb 1oz skinless, boneless chicken thighs, chopped
  • 100 g/4 oz carrots, peeled and grated
  • 1 1/2 teaspoons grated fresh root ginger
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon Chinese five spice
  • 1 teaspoon soy sauce
  • 4 tablespoon plain flour
  • 3 tablespoon rapeseed, sunflower or light olive oil


  1. Cook the kale in a pan of boiling water for 4 minutes, then drain and refresh under cold running water. Squeeze out the water and finely chop the kale.
  2. Place the chicken thighs in the bowl of a food processor with the breadcrumbs and blitz until roughly chopped (you don’t want it too fine).
  3. Transfer to a bowl. add the chopped kale and the remaining ingredients and stir to combine. Shape the mixture into 25 equal-sized balls.
  4. Place the flour on a large plate and roll each ball in the flour. Heat the oil in frying pan and fry the balls 8-10 minutes (in 2-3 batches) until golden and cooked through.
  5. Alternatively preheat an oven to 180C  / 160C Fan and cook the chicken balls for  about 15 minutes turning halfway through until cooked through
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