01 Oct

These are a tasty treat to have for Tappas, cocktail party finger food or as part of an Organic Salad plate.

Serves 4 as a Tappas


500g Organic Free Range Chicken - Skin off (Use your favourite part - I prefer the white meat and use the breast)

1 Free Range Egg, beaten

2 strands of Green/Spring Onion, green part sliced thin

100g Almond or any good Nut Meal

4 Tbsp Semi Dried Tomatoes, drained and chopped 

2 tsp Coriander Powder

2 tsp Cumin Powder

1 tsp Organic Garlic, finely diced or puree

1/4 tsp ground Black Cracked Pepper

(Please note that I don't use salt in this recipe due to the Semi Dried Tomatoes having a salty flavour.)

2 Tbsp Olive Oil or a good EV Olive Oil Spray


In a food processor place the chicken (make sure the pieces are no bigger than an egg.) Process by pulsing the machine until the mix looks like large breadcrumb size. Now add in the spices, seasoning and egg. Pulse until mixture comes together like a smooth paste.

Tip mix into a bowl and combine with the spring onion nutmeal and semi dried tomato. Using a small Ice Cream scoop or a large Dessert Spoon. Scoop out the Chicken and form into balls.

Heat a large frying pan to medium high and toss through the chicken balls with the heated oil until cooked through. Outside should be golden and to ensure the inside is cooked insert a toothpick. If the toothpick comes out with no juice leaking it is cooked.

You can serve this with a tomato or yoghurt dipping sauce or just with fresh coriander.

I also change around the ingredients with this mix and often use fine diced Kalamata Olives or omit the Nutmeal and Use Parmesan.

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