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5 from 2 votes

Beetroot Cream

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 people

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: 100g | Calories: 609kcal | Carbohydrates: 33.3g | Protein: 6.8g | Fat: 50.5g