Put 500g chicken mince in a large mixing bowl. Add ¹⁄³ cup SW Real Whole Egg Mayonnaise, a finely chopped red onion and ½ cup finely chopped parsley. Mix to combine. Roll tablespoons of chicken mixture into balls and coat in plain flour, beaten egg and breadcrumbs. Heat 2 cups light olive oil in a heavy-based pan. When hot, add chicken balls, in batches, and cook for 3-4 minutes or until golden and crisp. Remove balls from oil and drain on paper towel. Mix 1 cup mayonnaise with ¼ cup chopped black olives. Add finely grated lemon rind, to taste, and mix to combine. Serve crunchy chicken balls with olive mayo.

Photo by Chirs L Jones