Ingredients
For the filling:
500g of Quescrem Plus
200g chicken breast
50g leek
10g curry powder
10g coconut milk
5g of Extra Virgin Olive Oil
2g salt
For the ball:
500 g gluten-free bread crumbs
100 g egg
1000 g of sunflower oil for frying
Tip:
Corn flour, panko, crispy fried onion and even nuts can be used as gluten-free breading. Quescrem Plus resists frying and freezing while maintaining its shape and texture. In addition, its neutral flavor allows it to be combined with an infinity of solid ingredients such as ham, sirloin, cod, anchovies, mushrooms, garlic, etc.
Preparation
1
For the filling
Chop the chicken into 5 mm cubes. Add salt, oil and curry and marinate. Brunoise the leek and sauté until golden brown. Add the chicken to the sauté pan and cook over medium high heat. When the chicken is browned, add the coconut milk and boil until it evaporates. Removed from the fire
Mix the preparation with the cold Quescrem Plus. Pour into a piping bag.
2
For the ball
Pour the mixture over the breadcrumbs and form a ball. Dip in egg and again in breadcrumbs. Freeze (optional). Fry and serve.
