I had an epiphany…another one! They’re few and far between but when they happen, they’re something to behold, that’s for sure. I decided to make some chicken nuggets, or the like, and these little crunchy balls of sheer deliciousness are what resulted.
I’ve used quinoa for coating as it adds an amazing texture but you could certainly use rice crumbs or even bread crumbs…but they won’t be as crunchy.
I will ramble on no more….
1kg chicken breast chopped into chu
nks (you could use breast mince)
6 spring onions roughly chopped
2 cloves of garlic
1 tsp saffron
2 tsp salt
2 tbsp maple syrup
1/4 tsp citric acid
1/4 cup besan (chickpea) flour
Quinoa for rolling in
Grind salt and saffron in a mortar and pestle to form a powder. Place spring onions, garlic and saffron salt in food processor and blitz until finely chopped. Add remaining ingredients (except the quinoa) and blitz until well combined. Using wet hands, roll the mixture into smallish balls then roll in quinoa to coat thoroughly. Deep or shallow fry in HOT oil until golden and cooked through (between 5 and 10 minutes).