John Myers
Ingredients for 6 servings:
- 600 g chicken
- 1 bunch of spring onions, chopped
- 1 bunch parsley, chopped
- 1 chili pepper(s), chopped
- 1 tsp Worcestershire sauce
- 1 lemon(s)
- 200 ml Béchamel sauce, thick
- salt and pepper
- possibly cornstarch or breadcrumbs
- 100 g flour
- 2 eggs
- 100 g breadcrumbs
- 50 ml vegetable oil
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes
as a starter or as a main course
Boil the chicken (breast is best, of course, but thighs will also work) in salted water for about 30 minutes. Allow to cool, then cut the skinless chicken breast into small cubes. Add the chopped chili, onion, parsley, lemon juice, Worcestershire sauce, and thick béchamel sauce and mix well. Season with salt and pepper and refrigerate for half an hour. Form the cooled mixture into small balls. If the béchamel sauce doesn’t thicken well, add a little more starch or breadcrumbs to help the balls hold their shape. Coat them one after the other in the flour, then in the beaten eggs, and finally in the breadcrumbs. Fry in hot oil for about ten minutes on all sides.
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