Rolled into marble-sized balls, they make a nice appetizer.
Recipe information
Yield
serves 4-6
Ingredients
2 cooked chicken quarters, preferably breasts
2 large slices white bread
Milk
1 large egg
Pinch of turmeric (optional)
Salt and pepper
Flour
Vegetable oil for deep-frying
Juice of 1/2 lemon (optional)
Preparation
Step 1
Skin and bone the chicken, and remove any sinews and hard membranes.
Step 2
Remove the crusts from the bread. Soak the slices in a little milk and squeeze dry.
Step 3
Put the chicken, bread, egg, and seasonings through the food processor and blend to a paste. Knead well and shape into marble-sized balls.
Step 4
Roll them in flour and fry in hot oil about 1/2 inch deep, turning them over once, until a dark-golden color.
Step 5
Serve the balls hot or cold, with a few drops of lemon juice squeezed over them if you like.
