Ingredients
2 tsp olive oil
1 onion, finely chopped
1 large Granny Smith apple, peeled & grated
2 large chicken breasts, cut into chunks
1/2 tbsp fresh parsley
1 tbsp fresh thyme, or sage, or a pinch of dried mixed herbs
1 egg yolk
1 chicken stock cube, crumbled
50 g fresh white breadcrumbs
salt and freshly ground black pepper
plain flour for coating
vegetable oil for frying
1 onion, finely chopped
1 large Granny Smith apple, peeled & grated
2 large chicken breasts, cut into chunks
1/2 tbsp fresh parsley
1 tbsp fresh thyme, or sage, or a pinch of dried mixed herbs
1 egg yolk
1 chicken stock cube, crumbled
50 g fresh white breadcrumbs
salt and freshly ground black pepper
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 (from 1 year) and breadcrumbs and roughly chop in a food processor for a few seconds. Season with a little salt and pepper (from 1 year).
- 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.
