Peri Peri Bites

Ramadan means lots of snacks and treats at Iftar time. Before the month even begins, I make so many freezable snacks so that I can focus on other things while I’m fasting. It makes my life easier, when I can’t take the time to taste each item.

I usually serve these peri peri bites with either ketchup or ranch dressing. You can serve them with Nando’s sauces if you feel it needs even more spice! I have added the ingredients for the sauce I make below. It tastes amazing and is so quick to make. I hope you give that a try too.

Preparation Time 20 minutes

Cook Time 20 minutes

Yields 24 peri peri bites

Ingredients

100 grams chicken breasts- boiled and shredded

100 grams jalapeños

50 grams cream cheese

1/4 cup mozzarella cheese- grated

1/4 cup cheddar cheese- grated

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 egg- beaten

1/2 cup flour

1 cup breadcrumbs

Oil -for deep frying

Sauce

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon peri peri sauce

1/2 teaspoon paprika

Instructions

1. Combine the chicken, cream cheese, both shredded cheeses, salt, pepper and garlic powder. Mix well and set it aside.

2. Cut the chillies by slitting them down the middle and scooping out the veins and seeds.

3. Fill the chillies to the top with the filling. Make sure you pack the filling into the chillies.

4. Coat the chillies with flour, beaten egg and then coat them twice in breadcrumbs. The double coating of breadcrumbs ensures the chillies don’t fall off during the frying process and make them extra crunchy.

5. Freeze the peri peri bites for 15 minutes.

6. Heat oil for deep frying to 180c.

7. Fry the chillies for 3-4 minutes until golden. Remove from the oil and blot on kitchen paper.

8. For the sauce: combine all the ingredients and serve with the peri peri bites.