Chicken Cheese Balls



2 tbsp oil
600g chicken breast, cut into small pieces
1 tbsp Supreme Garlic Paste
Salt to taste
1 tsp Supreme Coarse Black Pepper
1 tbsp Supreme Onion Powder
1 tbsp Supreme White Pepper Powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
1 tsp Supreme Garlic Powder
1 cup tinned sweetcorn
½ cup chopped spring onions
3 cups grated mozzarella & cheddar cheese

White Sauce:
150g plain flour
200g butter
4 cups milk
1 tsp Supreme Coarse Black Pepper

Eggs (beaten)


Heat oil in a pot over medium heat. Add chicken, garlic paste, salt and black pepper. Cook until all water/ excess moisture has evaporated. Add onion powder, white pepper powder, cumin powder, coriander powder and garlic powder. Cook for 1 minute then add sweetcorn and chopped spring onions. Once water/ excess moisture has from heat and set aside. Make white sauce; melt butter in a large saucepan. Add flour and stirring constantly cook for 2-3 minutes. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, thick sauce. Remove from the heat and season with salt and pepper then pour white sauce over the chicken. Add grated cheese and mix everything together. Set aside and cool completely then chill in the refrigerator overnight. To assemble: Use a tbsp measuring spoon to scoop out an equal amount of the mixture and roll into a ball. Repeat with remaining mixture then dip in beaten eggs and coat in breadcrumbs. Double coat with egg and breadcrumbs if you wish. Freeze before frying. To cook: deep fry in hot oil until golden and cooked through or airfry at 160°c for 10 minutes. Note: fry frozen for best results. Because of the cheese they may ooze out whilst frying or air frying.


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