INFO:

Ramadan Recipes: Chicken & Potato Balls ✱ Recipe (makes approx 10) ⋆ 200g chicken breast, cooked and shredded ⋆ 2 potatoes, peeled and boiled ⋆ 1 tsp ground coriander ⋆ 1 tsp chaat masala (optional) ⋆ 1 tsp garam masala ⋆ 1 tsp red chilli flakes ⋆ 1 tsp salt ⋆ 1u002F2 tsp black pepper ⋆ 1u002F2 tsp red chilli powder (optional for extra spice) ⋆ 1 tsp garlic powder ⋆ 2 tbsp chopped fresh coriander ⋆ 1u002F2 lemon, juiced ⋆ 2 tsp cornflour ⋆ 100g Mozarella cheese ⋆ Eggu002Fmilk and breadcrumbs for the coating ✱ Method: 1. In a bowl, combine shredded cooked chicken, boiled potatoes, spices, fresh coriander, lemon juice, and cornflour. Mash the mixture together until evenly combined. 2. Take a small portion of the mixture and roll it into a ball using your hands, then gently flatten it. 3. Add either shredded cheese or a small cube of cheese to the center. Carefully fold the edges of the potato mixture around the cheese, ensuring it is fully enclosed. Shape the filling back into a ball, making sure no cheese is exposed. 4. Dip each ball in a mixture of whisked egg and milk, then coat with breadcrumbs. Repeat for an extra crispy coating. Refrigerate for at least 30 minutes before frying. 5. Heat oil in a deep pan or fryer and fry the balls for 3-4 minutes over medium heat, or until the exterior turns golden brown. Remove from the oil and serve hot.