Chicken Kiev Balls
Makes 12 balls
- 4 cloves garlic, crushed
- 150g butter at room temperature
- 1 1/2 tsp chopped parsley (fresh or dried)
- 4 eggs
- 1 1/2 cups breadcrumbs
- 1 kg chicken mince
- 1/2 cup flour
- 1/2 tsp salt
- olive oil spray
Make garlic butter - combine garlic, butter & parsley and stir until well combined. Spoon onto a sheet of glad wrap & roll into a sausage shape. Twist the ends and place in the freezer to allow butter to harden.
In a small bowl, beat 2 eggs with a fork. Set aside.
Place breadcrumbs in a large bowl. Set aside.
In a large bowl, combine chicken mince, 2 eggs, flour & salt. Mix with hands until well combined.
Remove butter from freezer & cut into 12 equal pieces.
Wet your hands to make it easier to handle the mixture. Taking handfulls of the mixture, form into fist size balls & place a piece of garlic butter into the centre of each ball. Smooth the mince around the butter to ensure it is completely enclosed by the mixture so it doesn't leak out. Flatten the ball slightly and smooth around the edges.
Dip the Kiev's into the egg mixture and then into the breadcrumbs until they are fully covered.
At this stage they can be cooked immediately, refrigerated or frozen.
To cook: Preheat oven to 180 degrees. Place balls on a lined oven tray & spray liberally with oil. Cook in preheated oven for 25-30 mins. Turn over half way through cooking.