INGREADIENT

• 1 cup colby cheese, finely grated
• 3 garlic cloves, crushed
• 2 tbs continental parsley, finely chopped
• 500g chicken mince
• 2 cups panko breadcrumbs
• 1/2 cup plain flour
• 2 eggs
• 3 cups vegetable oil *for frying
• 1 large tomato chopped *to serve
• 1 red onion finely chopped *to serve
• 1 handful continental parsley *to serve *extra
• 1 pinch salt and pepper *to taste

Direction

1. Use your fingertips to gently combine the cheese, garlic and parsley in a bowl.
2. Place the chicken mince and 1/2 cup breadcrumbs in a separate bowl and season well. Use your hands to mix until well combined. Shape level tablespoons of mince mixture into balls.
3. Take a ball and make a deep indentation in the centre, flattening slightly. Place a good pinch (about a firmly-packed teaspoon) of the cheese mixture into the centre, then fold the chicken around to enclose. Reshape into a ball. Repeat with the remaining chicken and cheese filling.
4. Place the flour in a shallow bowl. Lightly whisk the eggs in another shallow bowl and place the remaining 1 1/2 cups breadcrumbs in another bowl. Coat all the balls in flour, shaking off excess. Use one hand to dip and coat a ball in egg, then the other hand to roll and coat in breadcrumbs. Place onto a tray. Repeat with the remaining egg and breadcrumbs to coat the remaining balls.
5. Pour enough oil to come one-third of the way up the side of a large saucepan. Heat over medium heat. Cook the balls in batches, turning often, for 5 minutes or until crisp and golden. Place on a plate lined with paper towel to drain.
6. Combine the chopped tomato and onion in a small bowl. Scatter over the extra parsley. Serve with the chicken kiev balls.