CHICKEN CHEESE BALLS
alexandmerlyn kitchen receipes today
CHICKEN CHEESE BALLS
CHICKEN CHEESE BALLS
INGREDIENTS
Boneless Chicken - 300 gm
Boiled Potato - 1
Chilli Flakes - 1 Tsp
Crushed Peppercorns - 1 Tbsp
Green Chillies - 4
Ginger Paste - 2 Tsps
Garlic Paste - 2 Tsps
Italian Seasonings - 1 Tsp
Mint Leaves - 4
Coriander Leaves - 2 Tbsps
Mozzarella Cheese Cubes - 10
Salt - To Taste
Oil - To Fry
DREDGING STATION
INGREDIENTS
Maida - 4 Tbsps
Corn Flour - 4 Tbsps
Rusk Crumbs - 2 cups
Pepper Powder - 2 Tsps
Eggs - 2
Salt - To Taste
METHOD
In a bowl tip in the rusk crumbs and set aside
In another bowl beat the eggs well and set aside
To another bowl add the corn flour maida pepper powder and salt to taste mix well and set aside
Add chilli flakes crushed peppercorns grated cheese Italian seasonings mint leaves green chillies coriander leaves ginger paste garlic paste and salt to taste to the boneless chicken chunks and grind in a mixer
Mash the boiled potato and add to the ground chicken
Mix until well combined to a dough like consistency
Meanwhile heat the oil to fry in high flame in a pan
With clean dry hands make even sized balls from the dough
Flatten a little and place a cheese cube and roll up tight into a ball
Add the balls one by one in the flour mixture and then drop into the whisked egg coat well and put into the rusk crumbs bowl
Roll the balls in rusk crumbs and make sure the crumbs get tightly coated
In between grease palms with oil and then proceed
Once all the dough has been used up bring the heat to medium flame
Slide in the cheese balls in batches and fry until crisp and golden
Serve hot with tomato sauce or ketchup
Notes:
Adjust spices to suit your palate
Cheese balls can be frozen in an airtight container for up to two weeks after coating in rusk crumbs
You can use breadcrumbs instead of rusk crumbs
You might need more cheese cubes if the cheese balls you make are smaller in size. I made 10.
alexandmerlyn
https://alexanderskitchenrecipes.blogspot.com/
Comments