Stuffed Chicken Vegetable Rolls
Ingredients
- 200g ground chicken
- 1 tablespoon sago
- 1 teaspoon minced garlic or garlic powder
- Basil flakes or oregano, or chopped green onions if not available
- 2 tablespoons sliced green beans
- 2 tablespoons diced carrots
- Salt and pepper to taste
- Diced quickmelt or mozzarella cheese as needed
Coating
- 3 tablespoons all-purpose flour
- 1 beaten egg
- 3 tablespoons breadcrumbs
Preparation
Mix the ground chicken with green beans, carrots, salt, pepper, garlic, basil flakes or oregano (or green onions), and sago until well combined.
Take 1 tablespoon of the mixture, shape it into a ball, stuff the center with diced cheese, cover it, and then shape into an oblong form with your hands, compacting it.
Coat the shaped mixture in flour, gently press if necessary, dip in the beaten egg, and then coat with breadcrumbs, gently pressing again to make sure it adheres.
Deep fry in hot oil over low heat until fully cooked.
Serve with tomato sauce, mayonnaise, or your favorite chili sauce.
