Ingredients
For the filling:
500 g Quescrem Plus
200 g chicken breast
50 g leek
10 g curry powder
10 g coconut milk
5 g extra virgin olive oil
2 g 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
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. Remove from heat.
Mix the preparation with cold Quescrem Plus and place in a piping bag.
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.
