Feta and Chicken Frikkadels in a Spicy Tomato Sauce | Spekko Rice
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Feta and Chicken Frikkadels in a Spicy Tomato Sauce

Feta and Chicken Frikkadels in a Spicy Tomato Sauce

Tired of beef frikkadels? Try this modern variation by the much loved Jenny Morris. A great treat for a party snack.

  • Serves: 6
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    Rice balls
    3 slices feta cheese, crumbled
    6 chicken breast fillets, minced
    375 ml (1½ cups) cooked Spekko Parboiled Long Grain Rice
    1 egg, beaten
    6 spring onions, chopped
    125 ml (½ cup) chopped coriander
    3 cloves of garlic, crushed
    1 large red pepper, seeded and chopped
    Salt and freshly ground black pepper to taste
    Olive oil to fry

    Tomato sauce
    1 onion, diced
    2 cloves of garlic, crushed
    1 x 400 g can chopped tomatoes
    125 ml (½ cup) marinated sundried tomatoes, chopped
    250 ml (1 cup) chicken stock
    2,5 ml (½ tsp) chilli powder
    5 ml (1 tsp) sugar
    250 ml (1 cup) basil leaves, shredded
    4 x 250 ml (4 cups) cooked Spekko Saman Brown Rice


    1. Mix all ingredients for the rice balls, except the oil, together and season to taste.
    2. Shape chicken mixture into balls and rest in the fridge for 30 minutes.
    3. Heat some olive oil in a frying pan and fry balls until lightly browned but not cooked through. Set aside.
    4. In the same frying pan, heat a little more oil and fry the onion and garlic until transparent. Add the tomatoes, sundried tomatoes, chicken stock, chilli powder and sugar and simmer for 15 minutes.
    5. Place chicken balls in sauce and gently heat through for a few minutes.
    6. Stir in the fresh basil and serve with Spekko Brown Rice.

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