Spring is the perfect opportunity to experiment with new flavour profiles and explore new recipes. After all, it’s the season of change and renewal!

These chicken, apple, fennel sausage balls are delicious all year round, but their flavours make for a perfect spring recipe that pairs well with herb-infused yoghurt and sweet chilli sauce to spice them up.

Ingredients

• 4 tbs of olive oil
• 1/2 tsp of ground fennel seeds
• 1/2 cup brown onion – finely chopped
• 1/2 cup grated apple – Granny Smith
• 1 tsp of minced garlic
• 750g chicken mince
• 2 tbs coriander – chopped
• 1 tsp salt
• 1/2 tsp ground peppers
• 2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp ground nutmeg
• 1 cup semolina

Method

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
2. Toast the ground fennel seeds until they are fragrant, about 1 minute.
3. Add the onions and grated apple to the pan and fry until the onions are translucent. Add the garlic and fry for 30 seconds.
4. Remove onion mixture from pan. While the onion mixture is cooling, combine the chicken, coriander, salt, pepper, paprika, cayenne pepper and nutmeg in a medium-size mixing bowl. Once the onion mixture has cooled, add it into the meat mixture until blended.
5. Form your meat mixture into small patties or balls. Roll each of them in semolina.
6. Heat 1 tablespoon of olive oil in a large pan over medium heat. Cook the meat patties or balls until brown on the outside and cooked through on the inside.
7. Remove from pan and serve warm. Repeat with the remaining tablespoons of oil and sausage patties, if desired. Alternately, uncooked sausage patties will keep, refrigerated, for 3 days or frozen and used within 3 months.
8. Serve with a natural yoghurt and coriander sauce or with sweet chilli sauce.