Feastballs and Fireballs

Submitted by: James Ineson
Great to have cold for a picnic or hot as part of a meal. Even just the one is quite filling!

Ingredients

250g Steak Mince
250g Minced up chicken
Finely chopped Red bell pepper or two chilli peppers
Finely chopped Onion
Mature cheddar
Dijon Mustard
SR flour
Salt
Black pepper
Peri Peri seasoning
Ground cinnamon
Sunflower oil
Lager

Method

Mix all meat, veg and spices except mustard.

Cube cheddar into 1/2 inch cubes and coat with Dijon mustard
Get a handful of mixture and coat the ball compressing it tightly in hands and making it larger than a golf ball but smaller than a tennis ball.
Make a lager batter. (Self raising, lager, salt, pepper.)
Coat the balls and deep fry in very hot oil until batter is nicely browned.
Drain off on kitchen roll and place on a baking tray with a mesh grill in to keep off the bottom of the tray to allow the juices to fall. (If you don’t, the batter gets too soggy and falls off.)
Cook in oven at gas mark 5 for 60 to 80 minutes. Keep turning over throughout.

To make Fireballs. Replace red bell pepper with hot chillis

Should make about six balls.

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