Lemon and tarragon chicken balls
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Lemon and tarragon chicken balls
A very adaptable canapé recipe, these chicken balls are light and deliciously lemony. Beautiful on their own or great for serving with a selection of dips.
SERVES:
40 Balls
PREP TIME:
20 mins
COOK TIME:
15 mins
Ingredients
- 8 spring onions, finely sliced
- 1kg minced chicken
- 3 tablespoons fresh tarragon, finely chopped
- 1 tablespoon black pepper, freshly ground
- Zest of 2 lemons
- 4 tablespoons olive oil
Method
- Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the spring onions until they are soft but not brown. Set aside to cool.
- Once the spring onions are not too hot to touch, and using your hands (gloves optional!), mix all the ingredients together in a bowl.
- Mould the mixture into balls (approx. 3cm) and put aside on a plate.
- Gently warm the rest of the oil on a medium heat in a frying pan (approximately 2 minutes) and then remove from the heat.
- Using a spoon to place the balls into the oil (the process of removing the pan from the heat before putting the balls in avoids splashing) and return to the stove top on a high heat.
- Cook for 5 minutes each side until the balls are golden.
- Serve hot.
Inspiration
- Serve on a cocktail stick with your favourite dip (Parsley, lemon and macadamia dairy free pesto, Guacamole or Classic dairy free mayonnaise work well)
- Serve on a bed of salad as a light meal
- Mould into patties or burgers for a barbecue or picnic
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free |
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