Ingredients
• 500g chicken mince
• 1 brown onion, coarsely grated
• 35g (1/2 cup) fresh breadcrumbs
• 2 tablespoons pine nuts, toasted, chopped
• 1/4 cup chopped fresh coriander
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground paprika
• 2 tablespoons plain flour
• Vegetable oil, to shallow-fry
• Tzatziki and beetroot dips, to serve
• Pita bread, warmed, to serve
Method
1. Line a baking tray with non-stick baking paper. Combine chicken, onion, breadcrumbs, pine nuts, coriander, cumin and paprika in a bowl. Season. Roll tablespoonfuls of the mixture into balls. Transfer to lined tray. Cover and chill in the fridge for 1 hour.
2. Place flour on a plate. Add half the meatballs and toss to coat. Add oil to a large non-stick frying pan to come 1cm up the side of pan. Cook half the meatballs, turning once, for 8 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with the remaining meatballs.
3. Serve meatballs with dip and bread.
