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Poppin’ Pops


  • 1 cup bran flakes, finely crushed
  • B-well Canola Spray
  • 250 g chicken mince
  • 2 spring onions, finely chopped
  • ½ large carrot, peeled and grated
  • ½ large green apple, grated
  • 1 tablespoon chopped parsley
  • 1 tablespoon tomato chutney
  • 1 tablespoon B-well Original Tangy Mayonnaise
  • Freshly ground black pepper to taste


  • 2 tablespoons B-well Thick and Creamy Mayonnaise
  • 2 tablespoons chutney


  1. Spread half of the crushed bran flakes on a large plate.
  2. Grease a large baking dish using cooking spray.
  3. In a large bowl, mix chicken, the remaining crushed bran, spring onions, grated carrot, grated apple, parsley, pepper plus mayonnaise.
  4. Shape the mixture into golf-ball sized balls, roll them in bran flake crumbs, and place on the greased baking tray.
  5. Bake at 180°C for 25-30 minutes or until lightly browned.
  6. For the dip, combine the chutney and mayonnaise.

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