12 slices of bread
250 gms chicken (boiled and shredded)
½ cup boiled peas
4-5 tbsp cheddar cheese
1 tsp salt
1 tsp black pepper powder
3 eggs (beaten)
1 ½ cup bread crumbs
2 tbsp Soya sauce
Water for dipping bread slices

• In a bowl add chicken, peas, cheese, salt, black pepper and Soya sauce.
• Mix well. Soak a slice of bread in water.
• Drain the excess water.
• Put a bit of the chicken mixture into the centre of the slice and make a ball.
• Repeat the procedure with all the bread slices and chicken mixture.
• Refrigerate the chicken balls for 30 minutes before frying.
• Heat the oil in a deep frying pan.
• Dip the chicken balls in the beaten eggs and roll them in the bread crumbs.
• Deep-fry until golden brown.
• Serve hot with tomato ketchup.