Minced Chicken Balls

Ingredients

500 g minced chicken breasts (skinned, with any fat pieces removed) 1 Nulaid Egg 1 medium onion (grated) 4 T fresh coriander (chopped) 1 t red marsala (wet) 2 t green marsala (wet) 2 t fresh ginger and garlic mix 1 t oil ¼ t turmeric 1 t salt 1 squeeze of lemon juice 3 T cooking oil 3 cloves 3 cardamom pods 2 cinnamon sticks

Chef's hint: Keep a bowl of water next to you when rolling the balls – wet your hand in the water so that the meat does not stick to your hand.

Hint: If you don’t have 3 minutes to fry the spices, you can add a dash of water to the pan and put the lid on. Method

In a bowl, put the chicken mince, egg, onion, coriander, red and green marsala, ginger and garlic mix, 1 t oil, turmeric, salt and lemon juice and mix through.

Roll the mixture into little balls about the size if a golf ball, and set aside.

Heat the oil in the pan on medium heat, adding the cloves, cardamom and cinnamon sticks, let it fry for about 3 minutes. Now add your chicken balls and fry until cooked through and golden brown in colour.

Serves 6.

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