Spicy Chorizo sausage mixed with hot smoked paprika, habanero chillies, ground cumin, finely diced onion and garlic then wrapped around home made cheese, rolled in breadcrumbs then deep fried.
Make the cheese the day before by heating milk to scalding point (not boiling) then remove from heat and add lemon juice and stir well. Allow to sit for 20 minutes then strain through muslin or cheesecloth draped over a colander sitting over a deep bowl to catch the whey. The 'curds' will be trapped in the cloth and you need to allow the whey to drain off - tie the cloth and suspend over the colander/bowl overnight. Refrigerate until required.
Place skinned Chorizo into food processor and blitz for 1-2 minutes to achieve fine 'minced' texture.
Place sausage meat into a large bowl and add paprika, cumin and chillies.
Use processor to blitz the onion and garlic to a fine dice.
Add to sausage mix and blend.
Beat 1 or 2 eggs and add sufficient egg to bind meat mixture together.
Add a little cornflake crumb if mixture doesn't hold together in a firm ball.
Take approximately 1 Tblsp sausage mixture roll into a ball, poke a hole in the middle and place approx 1 small tsp 'cheese' mixture into the cavity.
Roll Coyote Balls in cornflake breadcrumbs and either:-
Deep fry in vegetable oil until Balls float; or
Oven bake - having par boiled/fried in veg oil for 4 minutes then transfer to baking tray lined with Glad Bake baking paper for 15 minutes @ 200DegC
Drain on paper towel and serve warm with a hot, spicy chili sauce and/or avocado dip and/or sour cream !
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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