Chicken and Mint Meatballs

Cut your chicken fillets in cubes. Place them in a large bowl.

Pour the lemon juice and olive oil.

Add the thyme leaves, paprika, salt and pepper.

Mix well and set aside in your fridge for at least 1 hour.

Crush your bread slices in pieces, pour the milk on top.

After 2 minutes, combine with a fork, add the egg and whisk some more.

Pour on your chicken cubes, add the mint leaves and mix with a blender.

Shape your meatballs.

Heat the butter or vegetal oil in a frying pan. Stir fry the meatballs until golden on each side.