Not chicken’s balls…as my 6 year old calls them! They are delicious, incredibly easy and fast to make. Taken from Dr Rupy’s ‘The Dotctor’s Kitchen’ but amended – I can’t leave any recipe alone! Try them –
Turn the oven on to 180’C fan
To make the chicken balls
2 chicken breasts – I actually use only 1.5 as the remaining half breast I slice into strips and roll in the breadcrumb mixture and put in the oven with my chicken balls for my fussy 3 year old as he wont try a chicken ball. You could use both breasts. (Prob about 250-300g)
2 garlic cloves peeled
a piece of lemongrass – the hard end removed
a thumb sized amount of ginger, peeled
bunch of corriander or flat leaf parsley
2 tbsp soy sauce – I’ve used both dark and light, it doesn’t matter
3 spring onions, or one smallish red onion
2-3 largeish chesnut or forestier mushrooms
half a sachet of solid coconut cream
Chop all the ingredients roughly and put them into the food processer/mixer/whizzer
To make the breadcrumb mixture
roughly half and half of milled linseed or flaxseed (from Aldi) and natural breadcrumbs.
a sprinkling of salt
mix it together and spread onto a plate with a lip
Take handfuls of the chicken mixture – about golf balls sizes – and drop them onto the breadcrumb mixture – the balls are quite wet but as you roll them in the breadcrumbs they dry up and are nicely coated.
pop them onto a baking tray – you can grease this with coconut oil if you want
you should be able to make about 10-12 balls depending on how big they are
pop them into the oven and bake for between 15-25 mins. This is dependent on how big the chicken balls are. I use Heston’s precision thermometer to check the temperature as sometimes they take a bit longer to cook. If you are also doing chicken strips then they will generally be done first in about 15 mins.
2 tbsp full fat creme fraiche to 1 tsp mango chutney and mix