John Myers
Contents
show
Chicken Cakes on Herb-cream-vegetables >>
The perfect chicken cakes on herb-cream-vegetables >> recipe with a picture and simple step-by-step instructions.
meatballs
- 350 g Chicken meat
- 50 g Wholemeal spelled rolls
- 5 Spring onions
- 1 handful Parsley
- 1 Lemon untreated
- Salt and pepper
- Cayenne pepper
- 2 tbsp Clarified butter
- Bread flour
- 1 Eggs size M
Herbs and cream vegetables
- Paprika, zucchini, parsnips, carrot – amount as desired
- 1 tbsp Cold pressed olive oil
- 20 g Butter
- 2 tbsp Seasonal herbs
- 1 tbsp Creme fraiche Cheese
- Salt and pepper
Crème fraîche mascarpone dip
- 100 g Creme fraiche Cheese
- 100 g Mascarpone
- 0,5 tsp Mustard
- 2 tbsp Seasonal herbs
- Salt and pepper
Preliminary remark
- Actually, the meatballs should be served with bread and maybe a salad for dinner. Then I changed my mind and added the vegetables and the dip. That’s why there are no pictures of it, but I think the preparation works anyway.
meatballs
- Wash the chicken (I had inner breast fillet) and pat dry, then remove the white tendons. Cut the meat very finely with a large, heavy knife and then chop it several times. Clean and wash the spring onions and cut into small rings. Soak the rolls in warm water. Chop the parsley.
- Wash the lemon with hot water, dry it and peel it off finely. Squeeze half a lemon. Squeeze out the rolls well and mix with the meat, spring onion, parsley, egg, lemon peel and 1-2 teaspoons of lemon juice. Season to taste with salt, pepper and cayenne. If desired, mix in some more breadcrumbs.
- Heat the butter lard in a coated pan. With wet hands, shape 6 flat meatballs from the mixture and add them to the hot lard. Fry over medium heat for about 4-5 minutes. Do not turn them until they have formed a crust and are easily detached from the bottom of the pan – they disintegrate easily. Also fry on the other side.
vegetables
- Clean and wash the desired amount and composition of vegetables and cut into bite-sized pieces. Heat the oil in a saucepan and cover the vegetables and cook until al dente (approx. 10 minutes), stir in the butter, herbs and crème fraîche and season with salt and pepper.
Dip
- Mix together a dip from the ingredients, possibly dilute with a little milk or mineral water.
final
- Arrange the vegetables on preheated plates, place the meatballs on them and top with the dip.
Facebook Comments