Chicken Balls with Vegetables

Ingredients

• 100 g whole grain toast
• 200 ml milk (1.5% fat)
• 4 stalks lemon balm
• 5 stalks mint
• 3 spring onions
• 2 carrots
• 600 g Chicken breast fillet
• Salt
• Pepper
• 3 tbsp Lemon juice
• 60 g whole grain breadcrumbs (6 tbsp)
• 20 g Sesame seeds (2 tbsp)
• 2 tbsp olive oil

Instructions

1. 1.

   Dice the toast and soak it in the milk. Wash the lemon balm and 4 stalks of mint, shake dry and finely chop. Wash one spring onion, shake dry and also finely chop.

2. 2.

   Wash and trim the carrots and remaining spring onions, cut into thin strips. Wash the remaining mint, shake dry and pluck the leaves.

3. 3.

   Rinse the chicken breast fillet under cold water, pat dry and cut very small. Blend with toast, milk, 1 tsp salt, pepper and lemon juice until smooth. Mix in the chopped spring onion and herbs.

4. 4.

   With damp hands form 20 balls from the mixture.

5. 5.

   Mix breadcrumbs and sesame seeds in a shallow dish and coat the balls in it.

6. 6.

   Heat oil in a pan. Fry the balls over high heat for about 5 minutes on all sides until cooked through.

7. 7.

   Combine carrots, spring onion strips and mint and arrange on four plates. Distribute the chicken balls on top.