étorki cheese and spices for chicken balls

another contest , here 750g sur le Pur Brebis Pyrénées

I love cheese from the Pyrenees, including Etorki with black cherry jam, my favourite match or figs as in Corsica. It has enough character to be appreciated cooked and delicious in these chicken balls. Just a touch of cumin and a good curry and the melting  cheese gives a really tender bite ...

Boulettes de poulet à l'étorki et épices
Chicken balls with spices and Etorki cheese

Serves 4
450 g chicken fillets
1 oat bran muffin
100 g Etorki
1 small egg yolk
2 cloves fresh garlic
3 sprigs fresh onions
1/2 teaspoon cumin
1/2 teaspoon curry
1 pinch of cinnamon
coriander (up to your taste, here a large bouquet)
a little olive oil for cooking

In a food processor fitted with a knife, put the chicken breast chopped into pieces with the muffin. Blend to coarse puree.
Add the egg yolk, fresh garlic and onions cut into small pieces. Mix.
Then the curry powder and cumin, cinnamon and chopped coriander.
Mix the whole into a paste with a soft texture and elastic to the touch.
On a board or a marble, put 2 tablespoons rice flour

With a spoon, take a bit of the preparation that you put on flour and roll into a ball.
Repeat until your finish all the mixture

Heat a large skillet. When it is hot, add 1-2 tablespoons of olive oil. Put the meatballs one by one. By the time you finish , you can start to return the first ones. When small, they cook quickly.
You can prepare some in advance, keep them in the pan with a cover and reheat a few minutes before serving rather warm.