Mini Chicken Kyiv Balls with Garlic-Dill Dip

Method

1. Finely chop the dill and set aside about three-fifths of it; grate half the garlic and mix both into the soft butter. Spread it into a 1 cm thick square on baking paper and freeze for 25 min until hard, then cut it into 10 small cubes. Put the cubes straight back in the freezer.

   Add in this stepUnsalted butter, softened 40 gFresh dill 3.6 gGarlic cloves 1

2. Cut the chicken into chunks and grind it finely in a food processor (or ask your butcher to mince it). Add the grated onion, salt and pepper and knead for 1 to 2 minutes until sticky.

   Add in this stepChicken breast 300 gOnion 30 gSalt ½ tspGround black pepper 1 pinch

3. With wet hands, divide the chicken mixture into 10 portions. Flatten each one in your palm, set a frozen butter cube in the middle, gather the edges up and pinch them closed with no gaps, then roll into a ball about 4 cm across.

4. Coat the balls in flour, then beaten egg, then panko, pressing the panko on lightly.

   Add in this stepPlain flour 25 gEggs 1Panko breadcrumbs 50 g

5. Pour oil about 3 cm deep into a 20 cm pot and heat it on medium-high heat to 170 °C. Fry the balls 6 to 8 at a time for 5 min, rolling them around, until deep golden; they are done when one cut open is white all the way through, or reads 74 °C in the centre. Drain on a rack and fry the rest the same way.

   Add in this stepSunflower oil, for frying 800 ml

   medium-high heat

6. Mix the sour cream with the rest of the dill, the rest of the garlic (grated) and the lemon juice to make the dip. Serve the balls hot with the dip.

   Add in this stepSour cream 100 gFresh dill 2.4 gGarlic cloves 1Lemon ¼