Chicken Kiev balls

Step 1

Use your fingertips to gently combine the cheese, garlic and parsley in a bowl.

Step 2

Place the chicken mince and 1/2 cup breadcrumbs in a separate bowl and season well. Use your hands to mix until well combined. Shape level tablespoons of mince mixture into balls.

Step 3

Take a ball and make a deep indentation in the centre, flattening slightly. Place a good pinch (about a firmly packed teaspoon) of the cheese mixture into the centre, then fold the chicken around to enclose. Reshape into a ball. Repeat with the remaining chicken and cheese filling.

Step 4

Place the flour in a shallow bowl. Lightly whisk the eggs in another shallow bowl and place the remaining 1 1/2 cups breadcrumbs in another bowl. Coat all the balls in flour, shaking off excess. Use one hand to dip and coat a ball in egg, then the other hand to roll and coat in breadcrumbs. Place onto a tray. Repeat with the remaining egg and breadcrumbs to coat the remaining balls.

Step 5

Pour enough oil to come one-third of the way up the side of a large saucepan. Heat over medium heat. Cook the balls in batches, turning often, for 5 minutes or until crisp and golden. Place on a plate lined with paper towel to drain.

Step 6

Combine the chopped tomato and onion in a small bowl. Scatter over the extra parsley. Serve with the chicken kiev balls.