Tag-Archive for » Chicken Mince «
This is another recipe by a zaar member, I have not made many this month so I thought I best make some before we are in May. I still have a few of my own recipes in hand so I will try and get round to posting a few over the weekend. I have been so busy lately setting up my new business that I have not had as much time to devote to this. But once my website is up and running I will have loads more time.
This recipe was really easy to make, makes for a great party food and tastes wonderful, if you want to see the original recipe or see other recipes by this chef please click here.
Ingredients
500g Ground chicken
1 Small onion, grated
1/4 Cup green curry paste (Aussies, I like Valcom)
2 Tablespoons chopped fresh coriander
1 Egg, beaten
1/3 Cup dried breadcrumb
Salt and pepper
Vegetable oil (for deep frying)
Method
1. In a large bowl, mix all ingredients except oil together using your (clean) hands.
2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
4. Cook chicken balls 4-5 minutes or until golden and cooked through.
5. Drain on kitchen paper.
6. Allow the oil to come back to temperature before continuing with another batch.
I served mine with a homemade chili dipping sauce.
All photos taken by me unless otherwise stated.
This is really quick to make, tastes great and if like me you are only making these for yourself and hubby, they make great leftovers for the next day, as my son and I found out. You will see from the photo I shaped into quite large patties, I don’t usually do this I just wanted this for photo purposes. I make three patties per person and as you can see, if you made them this size, it would just be too much. Also it makes for a shorter cooking time if shaped smaller.Ingredients
800g Chicken mince
3 Tablespoons drained semi-dried tomatoes, chopped coarsely
1 Teaspoon garlic powder
1 Egg
1/2 Cup breadcrumbs
200g Fetta cheese, crumbled, divided use
1 Red onion, finely sliced
250g Baby spinach leaves
4 Tablespoons olive oil
4 Tablespoons balsamic vinegar
1/2 Teaspoon garlic powder
1 Teaspoon sugar
2 Teaspoons mild french mustard
Method
1. Combine chicken, tomato, egg, breadcrumbs and half the cheese, mix well, shape into 12 patties.
2. Cook patties in a large oiled frying pan, Cook until browned and cooked through, about 10-15 Min’s depending on how big you made your patties.
3. Combine spinach, onion and remaining cheese in a large bowl.
4. Combine oil, vinegar, garlic, sugar and mustard in a screw top jar and shake well.
5. Pour a small amount of dressing into spinach salad toss to coat. Serve the remaining dressing on the side.
To Serve: Spoon spinach salad onto plates top with patties and drizzle with more dressing.
All photos taken by me unless otherwise stated.
