Chicken Kiev cheddar balls
- Recipe by Shane Smith -
600g chicken mince
Three garlic cloves, crushed
120g grated Irish cheddar cheese
3tbsp chopped parsley
Salt & pepper
Vegetable oil for frying
Firstly, to make the Kiev filling, in a bowl mix the room temperature butter, chopped garlic, cheddar cheese and parsley together to form a stiff paste. Chill.
For the chicken balls, in a bowl add the chicken mince, salt and pepper and 50g of your breadcrumbs and mix.
Divide this into 12 balls and pop on a tray.
Also divide the cheese filling into 12 balls.
Using the back of a teaspoon make a small indent into the chicken ball and add in the cheese filling.
Encase the cheese filling in the mince as we dont want it to leak out once it's baked.
To breadcrumb the filled balls, place the flour, eggs and remaining breadcrumbs into three separate bowls. Roll the balls in flour, dip in the egg and finally roll in breadcrumbs.
Preheat your oven to 180C/160C fan.
Heat your fryer to 180C and once hot, pop the Kiev balls into the oil and cook until golden brown, remove and finish cooking in the oven for 10 minutes.
Serve straight away with a side of chips or salad or both.
You can serve garlic butter or tomato sauce on the side. Enjoy!
ABOUT THE CHEF
Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One. You can email him at: firstname.lastname@example.org
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