Chicken is the only meat I eat and it has to be free range organic. I won’t consume it at a restaurant if I don’t know the ethical source. I am not trying to spout my opinions on to you, there was a point to this!!! I got 2 packs of organic thigh fillets the other day. 1 was used in a tray bake. I did not like the consistency. It tasted a little bit rubbery and slimy!! So I decided to mush the second lot up. I have never done this before. My food processor broke a while back. So I put all ingredients in my nutri bullet and it turned into a great texture. Although cleaning the blades and cup afterwards was a bit grim. I am also paranoid about food poisoning so was bleaching galore!
I am not sure I would use this method because of all the faff of cleaning. 3 eggs were added as the liquid in order for the blender to work. Food processors would be far more practical.
Once blended I added the oat bran and was really pleased with the texture. It’s tricky when you are working with meat – testing the flavour as you go is not an option.
I served the chicken balls in a wrap with a nice green salad, avocado, halloumi and a squirt of mayo
400g of chicken
3 cloves of garlic
1 tablespoon pesto
8 sun dried tomatoes and a bit of the oil
A grind of pepper
3/4 teaspoon salt
8 tablespoons oat bran
Place all ingredients except the oat bran in a blender
Blitz until you have a paste
Stir in the oat bran so you can pick it up and form in to balls. They will still be a little sticky
Make them the size you like – falafel is good
Place them on a lined baking tray
Stick them in the oven for 18 mins