Chicken Kebab Bites

Name: Chicken Kebab Bites
Total time: 1 h 25 min
Yield: 25
Cuisine: Asian
Ingredients: 3.333 cups floury potatoes; 3.333 cups chicken escalope (ready-to-cook, diced); 0.5 cup Bacon (diced); 1 egg; 1 teaspoon tomato puree; 2 sprigs parsley (leaves chopped); 3 sprigs mint (leaves chopped); 1 tablespoon olive oil; 3 Ice cubes; 1 onion (diced); 2 Garlic cloves (diced); 1 chile pepper (chopped); 0.5 cup pine nut (chopped); 0.5 unwaxed lemon (juiced); 0.333 cup raisin; 0.5 teaspoon coriander powder; 0.5 teaspoon ground allspice; 1 teaspoon Cumin; 8 tablespoons vegetable oil; 3 sprigs mint (chopped); 1.333 cups natural Yogurt; ground black caraway

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 25 min.

Ready in

Calories:

277

calories

Calories

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Nutritional values

1 ball contains
(Percentage of daily recommendation)

Calorie	277 kcal	(13 %)
Protein	15.59 g	(16 %)
Fat	17.92 g	(15 %)
Carbohydrates	14.59 g	(10 %)
Sugar added	0 g	(0 %)
Roughage	2.3 g	(8 %)

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more nutritional values

Vitamin A	38.03 mg	(4,754 %)
Vitamin D	0.22 μg	(1 %)
Vitamin E	1.84 mg	(15 %)
Vitamin B₁	0.09 mg	(9 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	8.23 mg	(69 %)
Vitamin B₆	0.33 mg	(24 %)
Folate	15.41 μg	(5 %)
Pantothenic acid	0.41 mg	(7 %)
Biotin	0.54 μg	(1 %)
Vitamin B₁₂	0.35 μg	(12 %)
Vitamin C	18.96 mg	(20 %)
Potassium	410.76 mg	(10 %)
Calcium	54.65 mg	(5 %)
Magnesium	20.93 mg	(7 %)
Iron	1.35 mg	(9 %)
Iodine	5.04 μg	(3 %)
Zinc	0.56 mg	(7 %)
Saturated fatty acids	3.8 g
Cholesterol	50.86 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

balls

For the kofta: 3.333 cups
floury potatoes; 3.333 cups
chicken escalope (ready-to-cook, diced); ½ cup
Bacon (diced); 1
egg; 1 teaspoon
tomato puree; 2 sprigs
parsley (leaves chopped); 3 sprigs
mint (leaves chopped); 1 tablespoon
olive oil; 3
Ice cubes; 1
onion (diced); 2
Garlic cloves (diced); 1
chile pepper (chopped); ½ cup
pine nut (chopped); ½
unwaxed lemon (juiced); 0.333 cup
raisin; ½ teaspoon
coriander powder; ½ teaspoon
ground allspice; 1 teaspoon
Cumin; 8 tablespoons
vegetable oil

For the dip: 3 sprigs
mint (chopped); 1.333 cups
natural Yogurt; ground black caraway

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Preparation steps

Cook the potatoes in boiling, salted water for 25-30 min.

Mix together the chicken, bacon, egg, tomato puree, herbs, olive oil and the ice cubes and puree well. Add the onion, garlic, chilli, pine nuts, lemon juice and raisins.

Drain the potatoes, leave to cool a little and then mash. Stir in the meat mixture and season with salt, ground black pepper, coriander, allspice and cumin. Mix well and chill in the fridge.

With wet hands, shape the mixture into 25 balls. Heat the oil in a wok or a large saucepan and fry the balls for around 10-15 min.

To make the dip, mix together the mint and the yogurt and season with salt and black caraway.

Pat the balls dry with kitchen paper and transfer to a bowl. Garnish with mint and serve with the dip.