Rabbit Nuggets

Ingredients for 1 servings:

• 3 potatoes
• 25 ml milk
• 50 g butter
• 100 g dried tomatoes
• 2 rabbit fillets, 50 g per fillet
• 2 pinches of salt
• 1 pinch(s) of pepper
• 150 g flour
• 1 large egg(s)
• 100 g panko
• 250 ml rapeseed oil for frying
• 3 lemon slices
• 1 bunch of chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

To make the mashed potatoes, boil the potatoes and check with the tip of a knife whether they are cooked. Press the cooked potatoes through a potato ricer, then add butter and milk. Mix everything with a whisk until puree. Chop the sun-dried tomatoes and fold them into the puree at the end. Cut the rabbit loin fillets into pieces and season with salt and pepper. First coat the fillets in flour, then dip them in beaten egg and finally coat them in panko. Fry the breaded fillets in hot rapeseed oil until golden brown, then remove from the pan. To serve, transfer the mashed potatoes to a plate, sprinkle with chopped chives, arrange lemon slices on top, and finally add the prepared rabbit nuggets.