This is a recipe I’ve been using for a few years now. It’s a great appetizer at parties. These can be made ahead of time and frozen without the egg and breadcrumb coating. When you want to fry the frozen chicken balls just defrost them a little before coating them and then deep fry. Since the quantity of chicken and potatoes isn’t exact, and it depends on the size of the potatoes and chicken that you’re using, be sure to taste the mixture before forming it into balls. The level of spiciness in this recipe is very mild so you can always adjust it to your taste.
Mix everything together until well combined.
Make evenly sized croquets and then coat them will beaten eggs followed by breadcrumbs.
Deep fry the croquets until light to medium golden brown, turn them frequently so that they color evenly.
Cheesy Chicken Balls
For the ball mixture:
- 1 cup cooked chicken breast boiled with a tsp of haldi/turmeric in it
- 2 medium sized potatoes boiled, drained, and peeled
- 1/2 cup grated cheese I used mozzarella
- 2 tsp fresh coriander/dhaniya finely chopped
- 1/2 bunch of green onions chopped
- 2-3 cloves garlic crushed
- 1 tbsp fresh mint finely chopped
- 2 green chilies finely chopped
- 2 tsp corn starch or in the UK and Europe- corn flour- the white stuff
- 1 tsp red chili flakes adjust quantities to increase or decrease heat
- 1/2-1 tsp black pepper
- salt to taste
- 1 tsp coriander/ dhaniya powder
For the coating:
- 1-2 eggs beaten
- 1 bowl bread crumbs
- oil for deep frying do not use olive oil or any other oil with a low smoke point
- Shred the boiled chicken and mix it with the potatoes and cheese, mash together.
- Add in the remainder of the mixture ingredients and mix well- at this point taste and adjust the salt/spices as needed.
- In a deep wok or karahi, heat some oil to about medium high.
- Take two bowls, in the first whisk the eggs, in the second add the breadcrumbs.
- Form the balls (the size of a kofta or meatball) and dip one at a time first in the egg mixture followed by the bread crumbs and deep fry until they turn a nice golden brown.
If you want to freeze these then put them in the freezer without the egg wash and breadcrumb coating, when you want to use them remove them from the freezer and thaw for a couple of hours before coating them with egg and breadcrumbs and frying as per usual.