John Myers
Ingredients
- 1 Can Chickpeas (420g)
- 150 g Boiled beetroot
- 1 teaspoon Tahini sesame paste
- Salt
- Pepper from the grinder
- Ground cumin
- 2 piece Eggs
- 100 g Breadcrumbs
- 1 tablespoon Sesame
- 4 tablespoon Flour
- 500 g Chicken fillets
- 4 tablespoon Oil
Instructions
- For the cream, rinse and drain chickpeas. Cut the pre-cooked beetroot into small pieces. Puree both finely. Season to taste with sesame paste, salt, pepper and cumin.
- Prepare the meat, rinse and pat dry. Roof wish whole, cut strips or nuggets and pat a little flat if necessary. For breading, whisk the eggs into a deep plate, mix one flour and one breadcrumbs with the sesame seeds and set aside.
- Turn the chicken pieces first in flour, then in egg and finally in sesame breadcrumbs.
- Heat the oil in a pan. Fry the meat in portions on both sides until crispy.
- Arrange the beetroot cream on plates with fresh salad. Add the chicken nuggets. You can enjoy it warm and cold.
Nutrition
Serving: 100gCalories: 609kcalCarbohydrates: 33.3gProtein: 6.8gFat: 50.5g
