This made 20 doughnuts
1kg chicken mince
2 tbs Q-nami
1 tbs mixed herbs
1tbs minced garlic
2 tsp minced ginger
4 slices of bread (blitzed into crumbs)
1 diced onion.
Mixed it all together a pan fried a little to check Seasoning.
Formed rissoles on baking paper lined tray then made a hole (essentially donut shape).
Froze until firm for ease of crumbing, about 15-20 minutes depending on freezer.
I floured, egged and crumbed them using panko crumbs.
Fried them in wok, oil was 180c.
Fried until internal temp was 165c.
Drained on paper towel.
Served with a simple cheese sauce (flour butter roux cooked for a minute, added milk and more Q-Nami and
cooked stirring until thick. Removed from heat and stirred in cheeses until melted.
Recipe and Photos by Kate Irving