For 4/6 people
  • 800g Chicken (we used free range)

  • 800g Agria potatoes

  • 100g Gluten free breadcrumbs

  • 150g parmesan

  • 3 Eggs

  • Oregano (we used fresh from the garden, you can also use parsley)

  • Nutmeg

  • Extra virgin olive oil

  • Salt

  • Pepper

Pan fry the chicken in a little extra virgin olive oil until cooked. Steam the potatoes for 20 min or until cooked, peel them and mash them.

Blend the chicken (we have used the magi mix but every food processor will also work)

In a bowl, place the mashed potatoes, the chicken, the eggs, the gluten free breadcrumbs and the parmesan. Chop the fresh oregano and add it to the bowl. Season to taste with salt, pepper and nutmeg and mix to combine. 

Turn on the oven at 200ºC. 

Shape the mix into balls similar in size to a golf ball and place them on a oven pan lined with some baking paper. Drizzle some extra virgin olive oil over the polpette and bake for about 20 minutes or until golden.

It was our first time making them and we thought they were a little dry so we whipped up a yoghurt sauce using 3 tablespoons of yoghurt, 1 grated garlic clove, some fresh mint from the garden and toasted pennants.