• 1 onion
• 1 large apple, peeled and grated
• 2 cooked chicken breasts or left over roast chicken
• 1 tsp chicken stock
• fresh herbs to taste
• 50 gm fresh breadcrumbs
• 1 tbsp sweet chilli sauce
• salt and pepper

Chop the onion and chicken in the food processor.   Squeeze the excess juice out of the grated apple and mix in with the chicken and onion and add the other ingredients.
Roll the mixture into balls and, roll in flour and then fry in a shallow pan with a little oil for about 5 minutes or until golden.

• 250ml natural yoghurt
• 125 g butter
• 375 g sugar
• 3 eggs
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• ¾ cup self raising flour
• ¾ cup wholemeal flour
• ½ tsp baking soda
• 2 c grated carrot
• 100 ml oil
• 2 tbsp desiccated coconut
• ½ tsp each of cinnamon and ground ginger
• 1 tsp mixed spice

Preheat the oven to 180C.  Beat the butter and sugar together and beat in the eggs one and a time.  Add in the dry ingredients and gently mix to combine.  Pour the mixture into a prepared 23 cm cake tin and bake for 40 mins or until firm to touch.

Cool and serve dust with icing sugar.