Crunchy chicken cannon balls

SERVINGS: 56 meatballs   TIME: 25 minutes

INGREDIENTS:

• 1 cup 1% cottage cheese
• 1 egg
• 2 tsp mild curry paste or powder
• 1/3 cup seasoned breadcrumbs
• 500g extra lean ground chicken
• 3 cups corn flakes
• sauce, to dip

DIRECTIONS:

1. In a large bowl, stir together cottage cheese, egg, curry paste, and breadcrumbs. Add chicken and mix together, combining evenly.
2. Using a small ice cream scoop or tablespoon, roll chicken mixture into balls and set aside on a large plate or baking sheet.
3. Place corn flakes in a large resealable bag and seal. Crush to make fine crumbs. Pour crumbs into a shallow dish. Roll chicken balls into mixture until coated evenly and return to plate/baking sheet.
4. Place coated chicken balls on parchment paper lined baking sheet and bake in 425F oven for about 13 minutes or until no longer pink inside.
5. Serve with dipping sauce. 

NOTES:

• On the pan: In a large nonstick skillet, heat 1/2 cup of canola oil over medium-high heat. Cook chicken balls in batches turning often, for about 6 minutes or until light golden and no longer pink inside. Remove to paper towel lined plate to drain any excess oil.
• bake/fry ahead of time and freeze for up to 2 weeks (or refrigerator: 1 day) and reheat in oven until hot. 
• chicken balls come out crispier if fried.
• curry flavour is more pronounced when baked.

SOURCE: Longo's magazine