Preparation: 25 minutes | Cooking time: 6 minutes | Servings: 12 croquettes
Ingredients:
Croquettes
3 Nantes carrots, in large pieces
½ white onion, in large pieces
2 cups (500 ml) spinach
700 g chicken breasts
3 tbsp. tbsp (45 ml) spices of your choice
½ cup (125 ml) remaining cooked rice
¼ cup (60 ml) grated Parmesan
2 tbsp. tbsp (30 ml) gluten-free flour (or flour of your choice)
2 tbsp. tablespoon (30 ml) of virgin camelina oil Signé Caméline
Mayo
1 egg
1 C. tbsp (15 ml) of La Mielleuse from Fit Sauces
1 C. tbsp (15 ml) salt
1 cup (250 ml) virgin camelina oil Signé Caméline
1 lemon (zest & juice)
1 C. tbsp (15 ml) ground pepper
Preparation:
1. In a food processor, add the carrots, onion and spinach. Break into small pieces and transfer to a bowl.
2. Still in the food processor, add the chicken, spices, rice and parmesan. Puree as smooth as possible.
3. Transfer everything to the bowl with the chopped vegetables. Add the flour and season with S&P. Mix well to have the most homogeneous preparation possible.
4. Using wet hands, shape 12 croquettes and place them on a baking sheet.
5. Add camelina oil to coat the croquettes. Cook on the BBQ at 350 for 3 minutes on each side. To book.
6. In the glass of the blender foot, put in order: the egg, La Mielleuse des Fit Sauces, salt and camelina oil.
7. Place the blending foot at the bottom of the glass and pulse for 10 seconds without moving. Then pulse for an additional 10 seconds, this time moving back and forth from top to bottom.
8. Transfer the mayo to a bowl, add the lemon and pepper. Mix well.
9. Serve the chicken nuggets with the mayo.
Thing:
Send your croquettes to the refrigerator for 15 minutes before coating them in oil and cooking them on the BBQ. This step will help your croquettes stay intact throughout the cooking process!
The recipe on video !
Recipe credit: The Fit Cook
