Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 10 minutes | Chilling Time: 1 hour
Ingredients
For the chicken kebabs:
500 g chicken mince
5 ml ginger and garlic paste
2 green chillies, finely chopped
5 ml salt
3 ml black pepper
50 ml coriander, finely chopped
125 ml cheddar cheese, grated
For coating:
150 ml Snowflake Cornflour, seasoned with 5ml salt
1 egg, beaten
For frying:
250 ml oil
Method
- Add the chicken mince, ginger and garlic paste, green chillies, salt, black pepper, coriander, and grated cheddar cheese to a large mixing bowl.
- Mix well until fully combined.
- Shape the mixture into even-sized balls and place onto a tray.
- Chill for 1 hour until firm.
- Roll each chicken ball into the beaten egg.
- Coat evenly in the seasoned Snowflake Cornflour.
- Heat the oil in a non-stick frying pan over medium heat.
- Shallow fry the chicken kebabs for 10 minutes, turning regularly until golden brown and evenly cooked.
- Remove from the pan and drain on paper towel. Serve hot with your favourite dipping sauce.
For the chicken kebabs:
For coating:
For frying:
