25 g (1 oz) butter
25 g (1 oz) flour
150 ml (1/4 pint) milk
salt and pepper
150 g (6 oz) crustless white bread
200 g (8 oz) cooked chicken
75 g (3 oz) Cheddar cheese
1 size 3 egg
oil for frying
25 g (1 oz) flour
150 ml (1/4 pint) milk
salt and pepper
150 g (6 oz) crustless white bread
200 g (8 oz) cooked chicken
75 g (3 oz) Cheddar cheese
1 size 3 egg
oil for frying
method
1. Melt the butter in a pan and stir in the flour. Add the milk gradually, stirring until thickened. Season and allow to cool Break the bread into pieces, place in processor bowl and chop finely. Reserve half the crumbs.
2. Add the cooked chicken and cheese to half the crumbs in the processor bowl, and chop finely.
3. Add the sauce and egg to the bowl and process until smooth.
4. Roll the mixture into 16 balls and coat in the remaining crumbs.
5. Heat the oil and deep fry the cheesy chicken balls until golden, 1 minute. Drain.
6. Put a cocktail stick through each and serve hot or cold.
2. Add the cooked chicken and cheese to half the crumbs in the processor bowl, and chop finely.
3. Add the sauce and egg to the bowl and process until smooth.
4. Roll the mixture into 16 balls and coat in the remaining crumbs.
5. Heat the oil and deep fry the cheesy chicken balls until golden, 1 minute. Drain.
6. Put a cocktail stick through each and serve hot or cold.
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
