30 min
Type of dish: Meats
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Chicken thighs 1.125 kg
Chicken breast 0.175 kg
Sterilised milk 0.075 l
Sliced bread 0.75 ud
Onion 0.113 kg
Parsley 0.75 g
Table salt 9.0 g
Ground white pepper 0.75 g
Patissiere flour 0.375 kg
Sourdough 0.075 kg
Water 0.225 l
Yeast 15.0 g
Skimmed powdered milk 9.375 g
Sugar 0.015 kg
Flour enhancer 3.75 g
Elaboration
  • Cut the vegetables into brunoise.
  • Fry the onion and put them through a chinese colander.
  • Soak the bread in warm milk.
  • Mince the meat in a mincer.
  • Mix all the ingredients and knead well.
  • Make balls of 30 g. Make 5 units per portion.
  • Fry the meatballs and place them on absorbent paper.
Nutritional information (1 portion)
Fiber 5.69 g
Saturates 5.88 g
Monounsaturated fatty acids 8.77 g
Polyunsaturated fatty acids 14.33 g
Cholesterol 140.41 mg
Calcium 112.15 mg
Iron 4.94 mg
Zinc 2.88 mg
Vitamin A 9.66 ug
Vitamin C 4.52 g
Folic acid 104.76 ug
Salt (Sodium) 2095.82 mg
Sugars 4.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.