How to cook Chicken Cheese Balls | Ramadan Recipes | Cook with Anisa

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

cheddar cheese

🥗Healthier: mozzarella cheese

💰Cheaper: processed cheese

Mozzarella provides a lighter option.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are healthier and gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Preheat a pan and add a little bit of oil.

Add the cubed chicken and black pepper to the pan and mix together.

Cook the chicken on low to medium heat.

In a pestle and mortar, grind the garlic and chilies to a paste.

Add the garlic and chili paste, cumin powder, and Jalapeno sauce to the chicken and mix well.

Switch off the heat and let the mixture cool for about 10 minutes.

Add the pasta, mashed potato, cheese, salt, and lemon juice to the chicken mixture and finely chop the coriander leaves before adding them in.

Mix all the ingredients together and taste to adjust seasoning if necessary.

Roll the mixture into balls, about the size of a golf ball, yielding about 25 to 30 balls.

Refrigerate the balls for about half an hour to help them hold their shape.

Dip each ball in beaten egg, then coat with breadcrumbs, and double coat them by dipping again in egg and breadcrumbs.

Check if the oil is ready by dropping a little breadcrumb in; if it sizzles, it's ready to fry.

Fry the cheese balls until golden brown and cheesy, about 3-4 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens