chicken, breadcrumbs, pistachios, egg and spices in a bowl and stir well
to combine. Shape tablespoons of mixture into balls with your hands and
roll lightly in flour; shake off any excess. Heat oil in heavy-based
pan. Cook balls in batches over medium-high heat, turning until well
browned on all sides; drain well on absorbent paper. Serve with lemon
wedges as finger food or with a crisp green salad as a light entree.