Saturday, October 8, 2016

Recipe: Oaty Chicken Balls

I always wanted that weekend when all I want to do is prepare a number of do-ahead dishes to be kept in the fridge for a week-full of re-heatable or fry-only viands for the family.

But it never happened...(sigh)

I did however have whipped up 3 to 4 dishes one time, one weekend and was so proud of it, and waking up in the morning to prepare my kids' "baon for school" and our lunch was a snap.

The best part of it!  I didn't use any preservatives, only freshest ingredients from our nearby market.

So, yesterday was high-time, left my blogging works aside and checked the fridge of what we had.  I didn't know what to prepare with them, so I checked out some cookbooks I have, and grabbed Quaker's Power Your Meals Recipe Collection.

Browsing through the MAINS, I instantly eyed on the recipe, OATY CHICKEN BALLS.

It was such a good idea using that recipe, cause it has oats in it and it only has a few ingredients to it. I find it a bit boring so I jazzed it up and added green apples, just like how Chef Robby Goco would in his chicken patties.  Ooopps, secret divulged in there.

Go ahead and check the recipe below...



400 g lean boneless chicken fillets (skin and fat removed, minced)
20 Tbsp quick cooking oats
half of green apple, chopped (optional)
2 cloves of garlic, chopped
1 medium onion, sliced finely
1 inch piece of ginger, chopped
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp soy sauce

1 liter water
3 tsp cooking oil


1.  In my case, I dumped everything in the Russell Hobbs Ball Chopper, except the water and oil.
2.  If you don't have, just chop everything up and mix.
3. Mash it properly and with spoonful divide and roll in balls as big as a golf ball.
4. Boil about 1 liter of water in a large pan.
5. When the water boils, drop the chicken balls into the pan.
6. Cover and cook the balls for about 5 to 6 minutes, you'll know it's cooked if it floats.
7. Remove the chicken balls from the water, drain.
8. In a non-stick pan, fry the balls till light brown.
9. Serve with salsa.

Tomato-Orange Salsa Recipe

Chop tomatoes, red onions (1/4 part), cucumber and mix in orange slices (with or without the peel). Drizzle with a mixture of 1 tbsp Extra virgin olive oil, 2 tbsp fresh juice from orange, salt, pepper.

You can order and buy Italian Extra Virgin Olive Oil here.


Baked Kofta with Shawarma Sauce

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