Homemade Plami Chicken Balls

Homemade Plami Chicken Balls               10 Servings (3 per person):

Ingredients:
Plum Sauce 10 servings (Warm)

750 gm of chicken breast, skin off, minced
250 gm of chicken leg or, thigh, bone off, skin off, minced
1 cup of mashed potatoes
1/rd cup of (Cooked) rice (Mashed) or, rice flour
1 tea spoon of corn starch
2 eggs, beaten
1/3rd cup of red pepper, chopped
1 tea spoon of baking powder
1 tea spoon of smoked paprika
1 tea spoon of rosemary flakes
1 tea spoon of (Chopped) (Fresh) basil leaves
1/2 tea spoon of (Ground) cumin
2 tea spoons of heavy cream/whipping cream
1 tea spoon of garlic, minced
1 tea spoon of onions, chopped
4 teaspoons of butter
1/2 cup of flour (All purpose - Wheat)
salt-pepper

1 lt of cooking oil (Any kind) {If you want to deep fry the chicken balls}


Method:
First, in a big bowl take all the above ingredients, except the last 2 items ( ) Now, using a serving spoon gently mix those ingredients or, just fold them over repeatedly as we do for making any sort of cake mix. Now, slowly add the flour in it and keep mixing till you see that all the flours are mixed well with the rest of the ingredients. Then, let it sit in the fridge for 30 min. Take a baking tray with a wax paper on it. Now, using a small ice cream scoop (4 oz) portion them and line them up on the baking tray. Bake them @ 325 Degrees F for 5 min. Then, turn them around and continue cooking for the next 10 min @ 350 Degrees F, till you get a nice golden colour and the internal temperature reaches to 165 Degrees F. Serve hot as an excellent starter/appetizer with a side portions of some warm plum sauce.