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)
coriander/ dhaniya powder
For the coating:
1-2 eggs, beaten
oil for deep frying (do not use olive oil or any other oil with a low smoke point)
Note: 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 ususal.
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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