Victor Martorano

  • 1 lb boneless chicken breast
  • 1/4 cup minced onion
  • 1 large clove garlic, minced
  • 1 egg, lightly beaten
  • 1/3 cup fine, dry bread crumbs
  • 1 tsp. ground ginger
  • 1/2 tsp salt
  • 1/2 tsp ground red pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp curry powder
  • 1/4 tsp pepper
  • 2 tsp vegetable oil
  • 1/4 tsp. paprika
  • Cucumber Dip (recipe follows)

Using food processor, process half of chicken until coarsely chopped. Spoon into bowl. Continue with second half. Add onion, garlic, and egg. Stir well. Combine breadcrumbs with next 6 ingredients. Add chicken mixture and mix well. Shape into 40 1-inch balls. Place flour in bowl. Roll each ball in flour. Combine oil and paprika in skillet over medium heat. Add balls and cook about 10 minutes. Serve warm with cucumber dip.
Cucumber Dip

  • 1 cup peeled, seeded and grated cucumber
  • 1 cup plain, lowfat yogurt
  • 1 teaspoon dried dill
  • 1/2 teaspoon lemon juice.

Place cucumber on several layers of paper towels; cover with additional towels and let stand 15 minutes, pressing down occasionally. Combine cucumbers with remaining ingredients. Stir well and chill.