Chicken and Veggie Balls

Ingredients:

• 500g Minced Chicken

• 5 Large Kumara’s

• 1/2 Onion Chopped

• 1/2 Sesame Seeds

• 2 tsp Dried Rosemary or Mixed herbs

• 1 Tbsp Chilli Flakes (optional for spice)

• 1 Tbsp Cumin powder

• 2 Tbsp Pumpkin Seeds

• 2 Tbsps Sunflower Seeds

• 3 Tbsp Olive Oil

• 150g Mozzarella (Dairy-free option can be used)

• Salt & Pepper

• Bread Crumbs (Gluten Free option can be used)

Method:

1. Roast the sesame, pumpkin, and sunflower seeds sprinkled with cumin powder in the oven at 180 °c until they are lightly browned. Set aside to cool.

   
   

2. Roast the Kumara drizzled with olive oil in the oven until soft and slightly browned on the outside. While the Kumara is roasting, brown the onion in a pan with one teaspoon of olive oil, then add minced chicken and cook thoroughly. Set aside.
   

3. Once the kumara is cooked, chop it into smaller pieces using a bowl. Add chilli flakes, all the roasted seeds, salt and pepper for seasoning, and dried rosemary or mixed herbs.
   

4. Add the cooked chicken and onion.

   
   

5. Add mozzarella (this can be dairy-free; I use Nudairy’s Dairy-Free Mozzarella), which melts perfectly like dairy mozzarella.

   
   

6. Lightly mix all the ingredients.

   
   

7. Roll the mixture into a ball, then coat it in breadcrumbs

   
   

8. Bake on baking paper in the oven at 180°C, or freeze in an airtight container. Alternatively, air fry them gently with a drizzle of olive oil to achieve a crunchy exterior.

This recipe makes roughly 20-25 balls, depending on the size you prefer.