Authentic Spanish Chicken, Cheese or Quorn balls

(Serves 4) My own variation on a Spanish or South American classic, sooo tasty! Look out for the fully original recipe I picked up of a friend of mine last time I was in Spain as well as the fully authentic recipe for Chicken Croquets already posted

I use locally reared chicken or pork for this, as well as organic flour, fresh churned local butter and fresh local ilk and free range eggs. Of course all of the ingredients are available from supermarkets. But I try to pick as much as possible from local stockists, butchers, farm shops and farers markets, even got the garlic locally! See the link at the bottom of this post for some locations of local producers/retailers (I’m constantly adding ore so don’t be discouraged, and if there’s any you think I’ve missed or you have any in your area you’d like to promote, leave a comment.

Ingredients:

Outer ‘shell’ of the Croquet:

1 beaten egg

200g paella rice

300g potatoes, cooked

3 cloves of garlic

200g breadcrumb

1 onion finely chopped or minced

1tsp mixed herbs

Half a tsp. paprika

Half tsp. cumin

Knob of butter

Salt and pepper to taste

Cheese Filling;

200g Mozzarella

50g Red Leicester

50g Smoked Cheese (smoked mozzarella is my personal favourite but smoked cheddar works just as well)

Chicken or Quorn Filling:

250-300g Cooked & minced Chicken breast (I usually grill the chicken) or Quorn Chicken.

Large pinch of cracked black pepper

Dash o lemon juice.

Equipment:

2 saucepans

Potato masher

Peanut or veg oil for deep frying

Frying pan

Shallow bowel

Pan for deep frying

Method:

Boil rice, drain but don’t rinse and leave on one side, meanwhile

Boil potatoes with a little salt and then grate or mash the potatoes (N.B. grating gives a better consistency but can be more difficult to form, for a smoother consistency you can mash) and mix in the rice, stirring to ensure that there is even distribution.

Heat a little oil in the frying pan, add the onion and lightly cook until just translucent, add the garlic and cook until onion is fully translucent.

Mix together the potato/rice mix, onion and other coating ingredients and set to one side.

Mix together the ingredients of your chosen filling and form into 1.5-2cm balls (if using Quorn it may help to add a little beaten egg to the mixture)

Form a 1-2cm coating of the potato mix then roll in the breadcrumb and deep fry.

Serve.

Garnish.

Garnish with a little chopped onion and flat leaf parsley

Goes well with paella, lemon couscous, humus and as part of a tapas spread

This is a great little recipe which is good as a snack or as part of a light lunch one as a part of a Mediterranean meal.

Enjoy!

If you like these recipes please subscribe and/or leave a comment. Follow this LINK to my website for links to and info on Pembrokeshire producers, retailers, farm shops, farmers markets etc.

N.B. Cooking times are estimates, all are based on an electric hob, and non-fan assisted oven, electric grill and 650w Microwave, so use some discretion. If you're allergic to any of the ingredients, don't use them! It's up to you to make sure you don't poison yourself! And always take care in the kitchen.