Lemon Chicken Bites

A family favourite for many years due to its versatility: bite sized balls or larger patties, hot from the pan or cold as fingerfood, in winter with mashed potatoes and a gravy made from the juices or as summer dish on a mixed salad and crusty bread.

Ingredients

500 g	Chicken mince (Main)
2 pieces	Spring onions, finely chopped
2 Tbsp	Parsley, finely chopped
2 Tbsp	Breadcrumbs
2 cloves	Garlic, crushed
1 whole	Lemon, zest only, finely grated
¼ cup	Sour cream
¼ cup	Ground parmesan
1 pinch	Salt & freshly ground pepper, to taste
10 rashers	Streaky bacon, optional
3 Tbsp	Standard flour, optional, to coat bites before cooking
3 Tbsp	Ghee, or Olive oil, for frying

Directions

1. Combine all ingredients in a bowl: for 20 medium bites shape a tablespoon full at a time into ball, roll in little bowl with flour to coat.
2. Optional, omit flour but use half bacon rashers to roll up individual tablespoons full of chicken mince, fix with toothpicks.
3. Heat ghee or oil in fry pan, cook chicken bites over medium heat until golden brown, turn and continue cooking until cooked through. Alternatively for a fat reduced option bake in lined ovenproof dish at 200*C for about 20 minutes or until baked through (turn over after 10 minutes).
4. The Lemon Chicken Bites, rolled in flour and cooked, are suitable for freezing. Thaw, reheat in dish with lid/ foil on top, uncover for the last minutes. If shaped even smaller they are delicious heated up in chicken broth.