THE DAIRY KITCHEN
Chicken Pops
By THE DAIRY KITCHEN
Makes
10
Difficulty
Easy
Preparation
25 MINS
Cooking
30 MINS
Put anything on a stick and it instantly becomes more exciting to kids! Whether you add the stick or not, these chicken nugget-style balls are absolutely delicious and make perfect party food.
Ingredients
250g lean minced chicken1/2 cup wholegrain breadcrumbs
1/2 cup grated cheddar cheese
2 spring onions, finely chopped
1/2 large carrot, peeled and grated
1/2 large Granny Smith apple, grated
1 tablespoon chopped parsley
1 tablespoon tomato chutney
freshly ground black pepper, to taste
1/2 cup cornflake crumbs
salt reduced tomato sauce or chutney, for serving
Handy Tips
Adding grated apple to the mixture adds sweetness and flavour as well as the goodness and fibre of fruit.
Method
- Combine chicken, breadcrumbs, cheddar, onion, carrot, apple, parsley, chutney and pepper together.
- Using wet hands, roll chicken into 10 walnut-sized balls. Roll chicken balls in cornflake crumbs and place on a baking paper lined tray. Bake at 180°C for 25-30 minutes or until coating is lightly browned, or airfry for 10-15 minutes until cooked through.
- Keep chicken balls warm in a warming oven and before serving, press an icypole stick into each. Serve with tomato sauce or chutney.
