Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Knife
Measuring cup
Oven mitts
Paring knife
Plate
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Spoon
Cutter
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Mixture
In a bowl, mix the planted chicken with all the other ingredients up to and including the pepper. Place the mixture in the food processor in batches, puree until smooth, return to the bowl. Tear the mushrooms into strips, add to the mixture along with the breadcrumbs, mix.
Nuggets
Knead the mixture well by hand until the ingredients form a compact mass. Shape the mixture into approx. 14 nuggets, place on a baking tray lined with baking paper.
Crumb coating
Empty the breadcrumbs into a shallow dish. Empty the flour and soya cream into two small dishes. Roll the nuggets in the flour in batches, shake off the excess flour, dip in the soya cream and then in the breadcrumbs. Press the breadcrumbs down firmly so that they stick. Return the nuggets to the tray, drizzle with oil.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200°C. Turn the nuggets. Return to the oven for approx. 15 mins.
Dip
Finely chop the parsley, mix in a bowl with the crème fraîche, season.
| Serve with: | Salad and vegetable strips |
|---|
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