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Makes:
24 bites
If dill is unavailable use dill stir-in paste available from your supermarket produce department.
For the dill sauce (makes 1¼ cups)
| 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 |
For the chicken bites
| 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 |
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Directions
- 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.
More party food from Jan
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- Spinach and feta mini bread cases
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