CHICKEN AND MUSHROOM BLEND GOUJONS

PREP TIME: 15 MINUTES

COOKING TIME: 20 MINUTES

SERVES: 4

INGREDIENTS

For the goujons

  • 200g closed cup mushrooms, finely diced
  • 500g chicken thighs, skinned and boned, finely minced
  • 4 garlic cloves, crushed
  • Salt and freshly ground black pepper

For the coating

  • 100g dried breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 eggs, beaten
  • 50g plain flour
  • 6 tbsp vegetable oil

To serve

  • Lemon wedges
  • Tomato ketchup

METHOD

  1. Preheat the oven to 180c/160c fan.
  2. In a large bowl mix together the mushrooms, chicken and garlic. Season with salt and pepper.
  3. Roll the mixture into balls, roughly the size of walnuts, and place on a tray.
  4. In another bowl mix together the breadcrumbs, garlic powder and paprika. Season with salt and pepper.
  5. Place the eggs into another bowl, and the flour into a third.
  6. Roll the balls firstly in the flour, then egg and finally the breadcrumbs. Make sure they are well coated. Place back onto the tray until they are all done.
  7. Heat the oil in a large frying pan and fry the balls for 3-4 minutes, over a low heat until they are browned all over. Place them onto a lightly oiled baking tray and place in the oven for about 15 minutes until they are cooked through.
  8. Serve with ketchup and lemon wedges.