Ingredients
canola oil or spray
for greasing
¾ cup wholemeal flour
(200g)
1 egg white
1 cup low-fat milk
(250ml)
400g minced chicken
125g spinach
finely chopped
1 cup cooked brown rice
1 tbsp fruit chutney
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 12 cup muffin tin
- 1 mixing bowl
- 1 whisk
Instructions
- Preheat oven to 220°C (200°C fan-forced). Spray or brush a 12 cup muffin tin thoroughly with oil.
- Place the flour in a mixing bowl and make a well for the egg white.
- Then gradually add in the milk while whisking to make a nice batter with bubbles. (If the batter is too thick just add some water until you get the right consistency.)
- In a bowl place the minced chicken, spinach, rice, chutney, season and mix thoroughly.
- Using your hands mould the mixture into 12 small balls and place in the muffin tin.
- Bake the mince balls for 10 minutes then remove from the oven and pour the batter over each ball so that it fills just below the rim.
- Bake for another 20-25 minutes until the batter rises and turns a lovely golden brown. Serve with fresh vegetables.
Notes
Tip
To speed this recipe up you can use rice from a ready-made pouch and frozen chopped spinach.
Tip
Serve with fresh vegetables.
Variation
To keep these low fat you can use chicken breast mince.
Variation
Feel free to add celery, grated carrot or whatever veggies are in the fridge or garden.
