Beetroot Cream

5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 609 kcal


  • 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


  • 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.


Serving: 100gCalories: 609kcalCarbohydrates: 33.3gProtein: 6.8gFat: 50.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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