Lemon Chicken Bites
( MAKES 20 bites, or 4 larger patties )
A family favourite for many years due to its versatility: bite sized balls or larger patties, hot from the pan or cold as fingerfood, in winter with mashed potatoes and a gravy made from the juices or as summer dish on a mixed salad and crusty bread.
|500 g||Chicken mince|
|2 pieces||Spring onions, finely chopped|
|2 Tbsp||Parsley, finely chopped|
|2 cloves||Garlic, crushed|
|1 whole||Lemon, zest only, finely grated|
|¼ cup||Sour cream|
|¼ cup||Ground parmesan|
|1 pinch||Salt & freshly ground pepper, to taste|
|10 rashers||Streaky bacon, optional|
|3 Tbsp||Standard flour, optional, to coat bites before cooking|
|3 Tbsp||Ghee, or Olive oil, for frying|
- Combine all ingredients in a bowl: for 20 medium bites shape a tablespoon full at a time into ball, roll in little bowl with flour to coat.
- Optional, omit flour but use half bacon rashers to roll up individual tablespoons full of chicken mince, fix with toothpicks.
- Heat ghee or oil in fry pan, cook chicken bites over medium heat until golden brown, turn and continue cooking until cooked through. Alternatively for a fat reduced option bake in lined ovenproof dish at 200*C for about 20 minutes or until baked through (turn over after 10 minutes).
- The Lemon Chicken Bites, rolled in flour and cooked, are suitable for freezing. Thaw, reheat in dish with lid/ foil on top, uncover for the last minutes. If shaped even smaller they are delicious heated up in chicken broth.