By Zainab Dokrat
Ingredients
Main Ingredients
1 kg chicken fillet – cubed.
2 tablespoon of Portuguese Spice.
1 teaspoon of salt.
1/2 teaspoon of white pepper.
1 tablespoon of crushed garlic.
2 tablespoon of lemon juice.
1-2 chopped green chillies.
2 cups of boiled spaghetti – chopped.
2 rounds of Feta cheese – small cubes.
1 bunch of fresh coriander.
White Sauce
30 g of Butter
40 g of Flour
30 ml of Milk
Garnish
1 egg – beaten
Cornflour
Breadcrumbs
Method
- Marinate the chicken and cook till done (the marinate should exclude the spaghetti, feta and coriander).
- Set aside and allow to cool.
- In a separate saucepan make the white sauce, boil on medium head and whisk till smooth and thick.
- With a teaspoon, blend together chicken, feta, coriander,spaghetti and white sauce, if you’re not one to shy away from getting your hands dirty get in there and squash the mix together so everything combines well.
- Moisten your clean hands with water and make round balls the shape of golfs – like you would make with meat balls only a bit smaller.
- On a tray, lightly dust cornflour over, so when you place the balls you’ve made on it than you would dust some more cornflour over instead of having to turn them over.
- Once all your meatballs have been made, go on to dip in your beaten egg and coat with breadcrumbs – I prefer the cornflakes crumbs because they fry crisper and also the golden colour is beautiful.
- We added small skewers and made them like fried pops!
- Can be frozen or if you’re making fresh keep in the fridge for around 4 hours so it firms up.
- Deep fry on medium heat till golden and serve with lemon juice and chutney.
The Farah Saeed Project 
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