With clean hands, squeeze out the excess liquid as much as possible from the grated apples. Retain the juice to add back to the ball mixture if needed (or just drink it).

In a mixing bowl, add in chicken, apple, cheese, onion and breadcrumbs and combine well. With clean hands, mix together with oil, flour and seasonings.

Cover with cling wrap and keep in the fridge for 15 minutes to firm up a bit. You may skip this step if the mixture is manageable for rolling.

Remove from the fridge. With cleaned and slightly wet hands (wet with water or oil), form mixture into about 20 small balls (with 20g each). Place on a large plate/tray, cover with cling wrap and transfer to fridge again for about an hour to firm up.

Heat up 3 tablespoons of oil in a non-stick pan and pan-fry until golden brown and cooked through.

Transfer balls to a serving plate lined with kitchen paper. Thread 3 balls on skewers for nice presentation (optional).

They can be served warm or cold. You can eat it on its own or with a barbecue dip (or other dips such as honey mustard, mayonnaise, tomato ketchup etc).

In a small bowl, mix all the ingredients for the barbecue dip except garlic until well combined.

Heat up a small saucepan with a little oil. Sauté garlic until fragrant.

Add in ingredients from step (1). Bring to boil and simmer for 2-3 minutes until the sauce is slightly thickened.

Filter the sauce through a sieve to get rid of the garlic. Serve.