20 - 30 mins
If these are made small enough they make lovely ‘spicy chicken balls’ – perfect size for children (maybe go lighter on the chilli) or party nibbles.
250g leftover cooked chicken
100g bread crumbs
Handful of coriander leaves
Small piece of fresh ginger, peeled and finely chopped
1 chilli, seeds removed and finely chopped
Ground black pepper
Sweet chilli sauce for dipping and salad to accompany
Process the chicken in a food processor until finely chopped. Add the egg, breadcrumbs, coriander, grated ginger and the chopped chilli.
Process until the mixture is smooth, season well.
Using wet hands, divide the mixture into 8 small balls and lightly flatten, toss in a little plain flour.
Shallow fry in sunflower oil until golden on each side and serve with sweet chilli sauce for dipping and a crispy salad.