Home / Eat Well / Recipes

Lemon chicken bites

Name: Lemon chicken bites
Yield: 24 bites
Ingredients: ¾ cup Greek-style plain yoghurt; 1 Tbsp Lemon rind, finely grated; 1 Tbsp Lemon juice; 2 Tbsp Mayonnaise; 4 Tbsp Chopped mint; 4 Tbsp Chopped dill; 2 Garlic cloves, crushed; 500 g Chicken mince (Main); 2 Tbsp Lemon rind, finely grated; 2 Tbsp Lemon juice; 2 Tbsp Chopped parsley; 4 Tbsp Fresh breadcrumbs; 1 Finely chopped spring onion; 1 Garlic clove, crushed; 1 tsp Dried oregano; 1 tsp Basil; ¼ tsp Chilli flakes; 1 Tbsp Canola oil, use up to 2 Tbsp

makes 24 bites

Jan Bilton

Food writer and cookbook author.

VIEW PROFILE

If dill is unavailable use dill stir-in paste available from your supermarket produce department.

¾ cup	Greek-style plain yoghurt
1 Tbsp	Lemon rind, finely grated
1 Tbsp	Lemon juice
2 Tbsp	Mayonnaise
4 Tbsp	Chopped mint
4 Tbsp	Chopped dill
2	Garlic cloves, crushed

500 g	Chicken mince (Main)
2 Tbsp	Lemon rind, finely grated
2 Tbsp	Lemon juice
2 Tbsp	Chopped parsley
4 Tbsp	Fresh breadcrumbs
1	Finely chopped spring onion
1	Garlic clove, crushed
1 tsp	Dried oregano
1 tsp	Basil
¼ tsp	Chilli flakes
1 Tbsp	Canola oil, use up to 2 Tbsp

Combine the ingredients for the sauce. Cover and refrigerate until ready to serve.
Combine the ingredients for the chicken bites (except for the canola oil). Season with salt and pepper and mix well. Roll into walnut-sized balls.
Heat a tablespoon of the oil in a large non-stick frying pan. Pan-fry half the bites, shaking the pan to turn them over so they brown evenly. Pan-fry for about 5 minutes or until cooked through. Remove with tongs to a paper towel lined oven-proof dish. Keep warm in the oven while the remainder are cooked.
Serve with the sauce in a bowl on the side for dipping.