These tasty chicken balls are so yummy, you will have to keep Dad away or he'll snaffle any extras. I made these for my three year old who gobbled them up. My one year old was also taking an interest and managed to eat two of them as a post dinner snack.
These chicken balls will tempt both the adults and the kids.
It doesn't take any extra time to make up more than one serving so I tend to make several and freeze the rest.
These chicken balls are also tasty when cold so make an ideal addition to a lunchbox or picnic on a day out.
Ingredients 2 chicken breasts
1 small onion
1 tsp fresh thyme
1 tsp mixed dried herbs
1 medium apple
1 no or low salt chicken stock cube
3 tbsp plain flour
Sunflower oil for shallow frying
Roughly chop the chicken breast into pieces. This will make it much easier to deal with in the food processor.
Finely chop the onion.
Peel, core and grate the apple, then squeeze out most of the juice with your hands.
Place the chicken, onion, apple, herbs and breadcrumbs in a food processor.
Dissolve a no or low salt chicken stock cube in 1 tablespoon of boiling water. Regular stock is very salty and it's best to minimise salt content in young children's diet.
Add the concentrated stock cube water to the food processor.
Pulse until everything is a fine consistency. You will probably have to stop part way through and scrape down the sides of the food processor.
Ready to form into balls.
Put a little flower on a plate or bowl to be handy for dusting.
Take some of the chicken mixture and roll into a ball (a little smaller than a golf ball).
Lightly dust each ball with flour. This will make it easier to handle and for frying. The number of chicken balls will vary slightly depending on the size of your chicken breast. It will roughly make 20 but I managed to get 23 last time I made this recipe.
Heat a saucepan with sunflower oil and shallow fry the chicken balls. Turn regularly until golden brown and cooked all the way through.
Drain on kitchen paper to remove excess fat and serve.