May 25, 2018


Burghul - 30 gms
Chicken mince - 500 gms
Spring onions - 2 (thinly sliced)
Continental parsley - 4 sprigs (chopped)
Grated rind of one lemon
Cheddar cheese - 60 gms (grated)
Egg - 1 (beaten)
White pepper - 1/4 tsp
Sesame seeds and extra burghul for coating
Olive oil for frying


  • Soak burghul in 250 ml of cold water for 30 minutes. Drain well and squeeze dry with the fingertips.
  • Mix burghul with chicken mince, spring onion, parsley, lemon rind, cheese, egg and pepper.
  • Shape into 24 small balls with clean wet hands.
  • Roll balls in an equal mixture of sesame seeds and burghul until coated.
  • Heat sufficient oil to cover the bottom of a large heavy frying pan and gently fry chicken balls until golden brown on all sides and cooked through in centre. 
  • Serve warm or cold with a tzadziki dipping sauce.

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