Into a bowl, add the minced chicken, grate the one garlic clove, grate the 1 inch piece of ginger root. Add the red onion, spices, cilantro leaves. Mix this well. Now add the rice flour. First add 3 tablespoons. Mix this well. Now add just enough water so the chicken mixture holds together, a few tablespoons at a time. Make small balls and set aside.
When the oil is hot, put the balls in. Turn over and fry until a deep golden brown on both sides. Drain them and put them on a paper towel lined plate.
These are best eaten right away. They are just one or two bites. I serve different sauces with these chicken balls. Ketchup, mint chutney and a hot sauce.
Makes 30 small balls. Serves 6 to 8 people as an appetizer.
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