Gluten-free cheese and chicken curry croquettes
4
20'
Ingredients:
For the filling:
500 g of Quescrem Plus
200 g chicken breast
50 g leek
10 g curry powder
10 g of coconut milk
5 g of Extra Virgin Olive Oil
2g of salt
For the balls:
500 g gluten-free breadcrumbs
100 g egg
1000 g sunflower oil for frying
Directions:
1
Filling:
Chop the chicken into 5-millimeter cubes. Add the salt, oil and curry and leave to marinate. Chop the leek into brunoise and fry it until golden. Add the chicken to the frying pan and cook over a medium-high heat. When the chicken is golden, add the coconut milk and boil until it evaporates. Remove from heat
Mix the preparation with the cold Quescrem Plus. Place in a piping bag.
2
Balls:
Dose the mixture onto the breadcrumbs and form a ball. Dip in egg and again in breadcrumbs. Freeze (optional). Fry and serve.
