Beef Chicken Meat Balls
500 grams minced beef
1 chicken fillet (medium)
1 small onion finely chopped
2 tablespoons finely chopped parsley
50 ml dry sherry
2 egg yolks
breadcrumbs for coating
vegetable oil for frying
salt and pepper to taste
Boil chicken fillet in water with 1/2 teaspoon of salt until just cooked and opaque. Remove from water and allow to cool. Mince chicken with a sharp knife.
Season the minced beef with salt and pepper to taste and mix well together. Add the minced chicken, chopped parsley, chopped onions, sherry and 2 egg yolks to the minced beef and mix well together.
Pick a small quantity of the minced beef and chicken mixture at a time and form small meat balls. Coat the meat balls with the breadcrumbs and set aside.
Flatten the meat balls (shape as shown in photo) and deep fry in vegetable oil until rich golden brown. Be careful not to overcook. Check the fried meat balls after the first ones are cooked. Reduce heat if the meat inside the meat balls is not thoroughly cooked.
Serve as a gajack (appetiser snack) with chilli sauce.
Madeleine's recipe : Beef Chicken Meat Balls
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe