Nigel Slater's Chicken Fontina Cakes
350g of minced raw chicken
200g of chopped, smoked streaky bacon
100g of grated fontina cheese (or whatever cheese you have to hand)
10g of finely chopped tarragon with salt and black pepper to season.
Grate the cheese and mix with the tarragon
Divide into 4 portions and roll into balls
Season and combine the chicken and bacon.
Divide into 4 portions
Roll the 4 portions into balls
Press a hollow in each of the meat balls
Place a cheese ball in the centre of the hollow
Close the minced meat around the cheese, leaving none showing
Chill the completed balls for 20 minutes (this helps them keep their shape)
Pre-heat oven to 200°C
Whilst oven is heating fry the balls in a little olive oil and brown all around
Place into the oven and cook for a further 20-25 minutes until cooked through and the cheese has melted.
Serve straight away – plenty for 2.