Crispy Chicken Balls
These delicious, crispy balls make a welcome addition to the lunch box.
Ingredients
- 250 ml Potatoes mashed with 35ml butter
- 750 ml Cooked chicken, shredded
- 1 Medium onion, grated
- 2 Eggs
- 50 ml Parsley, chopped
- 3 ml Mixed herbs
- Salt and pepper to taste
- Dry breadcrumbs/cornflakes for coating
- Oil for frying
Instructions
- Mix all ingredients together in a large mixing bowl.
- Roll into balls and coat with the crumbs.
- Fry in deep oil until golden brown.
- Drain on absorbent paper. Serve hot or cold. Makes 8-10.
Notes
Chop a whole bunch of parsley at once, or use the food processor and freeze it in a Stor-N-Freeze container. It's not necessary to defrost - just sprinkle over cooked food.
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