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Chickenballs and Fried Potato Dumplings

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 5

Metric Cups
  • 4 chicken thighs (and drumsticks)
  • 3 slices bread
  • 100 millilitres white wine
  • 1 handful fresh parsley
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 150 grams bacon (cut into cubes)
  • 100 grams cheese (cut into cubes)
  • 2 medium eggs
  • breadcrumbs
  • potato (mashed)
  • flour
  • 4 chicken thighs (and drumsticks)
  • 3 slices bread
  • 4 fluid ounce white wine
  • 1 handful fresh parsley
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 5⅓ ounces bacon (cut into cubes)
  • 3½ ounces cheese (cut into cubes)
  • 2 medium eggs
  • breadcrumbs
  • potato (mashed)
  • flour

Method

Chickenballs and Fried Potato Dumplings is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Remove chicken meat from the bones, ground it or put into food processor Add 2 eggs, bread presoaked in vine-remove the vine with hands,salt,black pepper, parsely,bacon cubes, 1 tbs of oil
  • Refrigerate for an hour, add couple of spoons of bread crumbs if necessary to get it firm, refrigerate again make small balls with hands lightly oiled with cheese cubes in center, refrigerate again for 30 minutes
  • Heat oil, enough to cover half of the ball, roll balls in flour, and fry in oil Make mashed potato to be firm, add 2 eggs, parsely, salt, and while warm add flour to get the potato not to fall off the spoon, or to fall off slowly when you turn it over heat deep oil to sizzling hot, with spoon drop mashed potato in bread crumbs to lightly cover and with spoon
  • Drop in oil, fry
  • Remove chicken meat from the bones, ground it or put into food processor Add 2 eggs, bread presoaked in vine-remove the vine with hands,salt,black pepper, parsely,bacon cubes, 1 tbs of oil
  • Refrigerate for an hour, add couple of spoons of bread crumbs if necessary to get it firm, refrigerate again make small balls with hands lightly oiled with cheese cubes in center, refrigerate again for 30 minutes
  • Heat oil, enough to cover half of the ball, roll balls in flour, and fry in oil Make mashed potato to be firm, add 2 eggs, parsely, salt, and while warm add flour to get the potato not to fall off the spoon, or to fall off slowly when you turn it over heat deep oil to sizzling hot, with spoon drop mashed potato in bread crumbs to lightly cover and with spoon
  • Drop in oil, fry
  • Tell us what you think