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RECIPE FOR CHICKEN AND APPLE BALLS WITH BARBECUE DIP
Make: 20 balls (20g each)
For the chicken balls
2 skinless, boneless chicken breasts (about 250g) – minced
1 medium apple (about 200g) – peeled and grated
25g parmesan cheese – finely grated
30g breadcrumb (2 tablespoons)
1 red onion (about 60g) – minced
1 tablespoons olive oil
2 tablespoons cornflour or plain flour
1 teaspoon Italian herbs (dried) – note 1
¾ teaspoon sugar
½ teaspoon salt
Dash of freshly ground black pepper
- With clean hands, squeeze out the excess liquid as much as possible from the grated apples. Retain the juice to add back to the ball mixture if needed (or just drink it).
- In a mixing bowl, add in chicken, apple, cheese, onion and breadcrumbs ad combine well. With clean hands, mix together with oil, flour and seasonings.
- Cover with cling wrap and keep in the fridge for 15 minutes to firm up a bit. You may skip this step if the mixture is manageable for rolling.
- Remove from the fridge. With cleaned and slightly wet hands (wet with water or oil), form mixture into about 20 small balls (with 20g each). Place on a large plate/ tray, cover with cling wrap and transfer to fridge again for about an hour to firm up.
- Heat up 3 tablespoons of oil in a non-stick pan and pan-fry until golden brown and cooked through.
- Transfer balls to a serving plate lined with kitchen paper. Thread 3 balls on skewers for nice presentation(optional).
- They can be served warm or cold. You can eat it on its own or with a barbecue dip (or other dips such as honey mustard, mayonnaise, tomato ketchup etc).
For barbecue dip
2½ tablespoons tomato ketchup
2 teaspoons fine wholegrain mustard
2½ teaspoons honey
1½ teaspoons soy sauce
2 tablespoons water
1 clove garlic (minced)
- In a small bowl, mix all the ingredients except garlic until well combined.
- Heat up a small sauce pan with a little oil. Sauté garlic until fragrant.
- Add in ingredients from step (1). Bring to boil and simmer for 2-3 minutes until the sauce is slightly thickened.
- Filter the sauce through a sieve to get rid of the garlic. Serve.
- For a variation, you can use any dried herbs of your choice or fresh herbs ie. parsley and coriander as substitute
- If you don’t like to pan fry, you can bake them in the oven at 180°c for 30 minutes until the balls are firm and golden brown. Another alternative is to brown them on the stove and finish off in the oven.
- Besides shaping them in balls, you can make patties instead. Change the size of the balls or patties to suit your personal liking. Of course, it is easier to cook small sizes than the large ones.
- For a shortcut, you can whiz up all the chopped ingredients and seasonings with a food processor or blender. This method will work provided your food processor or blender is powerful. Otherwise, mince chicken breast and onion separately in the food processor or blender until smooth and then chop the rest of the ingredients with knife.