Mrs Bissli
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 Thu, Jul 14 2016, 7:31 pm
This is what I make for Fri night couscous sometimes instead of fish balls in tomato sauce.
1 lb chicken mince
1/2 piece old challah or bread, brown crusts removed, whizzed into breadcrumb
1 egg
2-3 stalks finely chopped scallion (salad onion)
2 teasp grated ginger (fresh or frozen)
a pinch of nutmeg
a bit of oil for frying
Mix very well all ingredients aside from oil. (Best done by hand, using a ziplock bag is one option). Let rest for 5-10min in the fridge, then form into walnut sized balls and flatten slightly. Heat small amount of oil in a skillet and fry both sides for 4-5min till the centre is cooked through. (Alternatively, you can finish cooking them in tomato sauce.)
You can use the same thing for stuffing for artichoke buttoms or large mushrooms. Or use as stuffing for flattened chicken breast, roll up jelly-roll style and cook on a hob.
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