Chicken Kiev balls

Makes 12


600g chicken mince

3 garlic cloves, crushed

40g butter

120g grated cheese (I used red cheddar)

3 tbsp chopped parsley

salt & pepper

150g breadcrumbs

80g flour

2 eggs

Vegetable oil for frying


  • Firstly, to make the Kiev filling, in a bowl mix the room temperature butter, chopped garlic, cheese and parsley together to form a stiff paste. Chill.
  • For the chicken balls, in a bowl add the chicken mince, salt and pepper and 50g of your breadcrumbs and mix.
  • Divide this into 12 balls and pop on a tray.
  • Also divide the cheese filling into 12 balls.
  • Using the back of a teaspoon make a small indent into the chicken ball and add in the cheese filling.
  • Encase the cheese filling in the mince as we dont want it to leak out once it’s baked.
  • To breadcrumb the filled balls, place the flour, eggs and remaining breadcrumbs into 3 seperate bowls. Roll the balls in flour, dip in the egg and finally roll in breadcrumbs.
  • Preheat your oven to 180C/160C fan.
  • Heat your fryer to 180C and once hot, pop the Kiev balls into the oil and cook until golden brown, remove and finish cooking in the oven for 10 minutes.
  • Serve straight away with a side of chips or salad or both.
  • You can serve garlic butter or tomato sauce on the side.
  • Enjoy.

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