Cheeky Greek chicken rice balls with tzatziki

• MAKES ABOUT 30 RICE BALLS • MAKES 400 G (14 oz/2 CUPS) T ZATZIKI •

This is one of those recipes I threw together when I was in a hurry and it turned out to be the party favourite. The cheeky addition of tinned dolmades gives it great texture and flavour.

2 tablespoons olive oil, plus extra for frying sample ball

1 brown onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cinnamon

600 g (1 lb 5 oz) minced (ground) chicken

1 x 280 g (10 oz) tin dolmades (stuffed vine leaves), drained and finely chopped

finely grated zest of 1 lime

30 g (1 oz/¼ cup) pitted green olives, finely chopped

1 large handful of coriander (cilantro) leaves, finely chopped

1 egg

1 teaspoon salt

freshly ground black pepper

PREHEAT the oven to 180°C (350°F).

HEAT the olive oil in a small frying pan and fry the onion and garlic for 3 minutes, or until soft. Add the spices and fry for 1 minute. Transfer to a large bowl.

ADD the remaining ingredients to the bowl and mix with your hands until they are well combined.

ROLL one sample ball and fry in a lightly oiled pan until cooked. Taste for seasoning and adjust if necessary.

ROLL the mixture into golf-ball size balls, using damp hands, and set them out on a generously oiled nonstick baking tray.

BAKE for 25 minutes, or until cooked through and slightly golden on the outside. Turn over halfway through the cooking time.

SERVE with tzatziki (see recipe below).

TZATZIKI

juice of ½ lemon

2 garlic cloves, grated

1 teaspoon sugar

½ teaspoon salt

2 Lebanese (short) cucumbers, seeded and grated

260 g (9¼ oz/1 cup) Greek-style yoghurt

1 tablespoon finely chopped dill or mint

TZATZIKI

COMBINE the lemon juice, garlic, sugar and salt in a bowl.

STRAIN the cucumber through a sieve to squeeze out excess juice, then add it to the mixture in the bowl.

STIR in the yoghurt and dill and refrigerate until ready to serve.