Deep-Fried Chicken Meatballs

Ingredients:

Meatballs:

1kg Minced chicken

250 gr chopped onion

200 gr grated potato

2 eggs

75 gr English mustard

8 gr salt

2 gr sweet paprika

65 gr Panko

75 gr Olive oil

1/4 bunch chopped fresh mint

1/2 tsp dried tarragon

Coating:

1/2 kg Corn Flour

5 eggs

200 ml milk

500 gr Panko

Method:

In a shallow pot, over low heat, add the onions, potatoes and olive oil and cook for approximately 15 minutes, stir occasionally. Let the potato/onion mixture cool. In a large bowl, add the cooked potatoes and all the meatballs ingredients and mix well. Form the mixture in small balls (approximately 60 gr each) and refrigerate for 15 minutes.

Mix the eggs and milk in a bowl. Add the panko and Corn Flour in separate balls. Taking 5-6 meatballs each time, coat them with the corn flour, dip them in the eggs and milk and finally coat them with the panko breadcrumbs.

Deep fry the meatballs in a preheated oil at 160 degrees Celsius / 320 Fahrenheit.

Tip: Accompany the meatballs with French Fries, a mixed green salad with Balsamic Dressing and a Greek cheese dip