LEONTINE’S CHICKEN MEATBALLS
4 cooked thighs
4 cooked drumsticks, skinned, deboned & minced.
1 t chopped fresh rosemary,
1 clove garlic finely chopped,
1 egg,
Juice of half a lemon
4 slices bread(grated).
Mix together, clingwrap and put in fridge for one hour. Remove after an hour and shape to form meatballs. Fry once meatballs are more or less room temperature.
For the tomato relish fry one chopped onion until translucent. Add two chopped tomatoes, salt and sugar to taste, one clove garlic finely chopped, and half teaspoon dried basil. Simmer until cooked.
For potato mash cook up as many potatoes as required. Once soft, mash potatoes. Add teaspoon mustard, pinch salt, knob butter and milk to consistency of your choice.
Spoon the mash onto a plate, make a well in the centre. Place the fried chicken balls in the well, and spoon some relish on top.
Source and Photo: Leontine Sitzer-Thomas
