500g chicken mince
zest of 1 lemon, finely chopped
50g parmesan, grated
1 carrot, grated
100g (1 cup) dry breadcrumbs
2 tbsp chopped parsley
oil for cooking
Preheat oven to 180C.
Mix the chicken mince with all the other ingredients, adding enough breadcrumbs to bring the mixture together.
Roll into 2cm balls.
Heat a heavy-based frying pan over a medium-high heat, add a splash of oil and cook the balls until golden brown all over.
Transfer to oven and bake until cooked through.
Variation: Substitute lemon zest and parsley for 1 tbsp sweet chilli sauce and 2 tbsp chopped coriander for Thai chicken balls.