CHICKEN CHEESE BALLS

CHICKEN CHEESE BALLS

INGREDIENTS 

Boneless Chicken - 300 gm
Boiled Potato - 1
Chilli Flakes - 1 Tsp
Crushed Peppercorns - 1 Tbsp 
Green Chillies - 4
Ginger Paste - 2 Tsps
Garlic Paste - 2 Tsps
Italian Seasonings - 1 Tsp 
Mint Leaves - 4 
Coriander Leaves - 2 Tbsps 
Mozzarella Cheese Cubes - 10
Salt - To Taste
Oil - To Fry 

DREDGING STATION 

INGREDIENTS 

Maida - 4 Tbsps 
Corn Flour - 4 Tbsps 
Rusk Crumbs - 2 cups
Pepper Powder - 2 Tsps
Eggs - 2
Salt - To Taste

METHOD 

In a bowl tip in the rusk crumbs and set aside
In another bowl beat the eggs well and set aside 
To another bowl add the corn flour maida pepper powder and salt to taste mix well and set aside 
Add chilli flakes crushed peppercorns grated cheese Italian seasonings mint leaves green chillies coriander leaves ginger paste garlic paste and salt to taste to the boneless chicken chunks and grind in a mixer
Mash the boiled potato and add to the ground chicken 
Mix until well combined to a dough like consistency 
Meanwhile heat the oil to fry in high flame in a pan
With clean dry hands make even sized balls from the dough 
Flatten a little and place a cheese cube and roll up tight into a ball
Add the balls one by one in the flour mixture and then drop into the whisked egg coat well and put into the rusk crumbs bowl
Roll the balls in rusk crumbs and make sure the crumbs get tightly coated 
In between grease palms with oil and then proceed 
Once all the dough has been used up bring the heat to medium flame 
Slide in the cheese balls in batches and fry until crisp and golden 
Serve hot with tomato sauce or ketchup 

Notes:

Adjust spices to suit your palate 
Cheese balls can be frozen in an airtight container for up to two weeks after coating in rusk crumbs 
You can use breadcrumbs instead of rusk crumbs 
You might need more cheese cubes if the cheese balls you make are smaller in size. I made 10.