This one is a wee bit of a fancy pants snag really, taking inspiration from that classic of Chicken Kiev.
So all I do for this fabuliciouz mutation is let a 250g block of butter soften before flavouring it with minced garlic (I use 3 or 4 heaped teaspoons but it really does depend on how much floats your boat) & bunging in a generous amount of dried parsley flakes.
Give that lot a jolly good mix up, then shape into little sausages & place on a baking paper lined tray. Whack them in the fridge to firm up nicely or until you’re ready to use them.
Next, season 500g of chicken mince with salt & white pepper. Also set up a shallow bowl of crumb seasoned with salt, white pepper, more parsley flakes & a good handful of grated parmesan cheese.
It’s production line time!
Take a garlic butter log, encase it in the seasoned chicken mince then roll it in the spiked up crumb. Keep going until you’ve got them all done.
Heat up a good glug of oil in a frypan & shallow fry the logs off on all sides to a beautiful golden crunch.