BAKPİ CHICKEN MEATBALLS
Materials
500 gr Bakpi chicken breast, 1 egg, 1 small onion, 1 tablespoon of milk, 1 teaspoon of tomato paste, 1 pinch of parsley, 3 tablespoons of breadcrumbs, salt, black pepper, red ground pepper, cumin.
Preparation
Place the diced Bakpi chicken breasts in the rondo. Turn the chicken into minced meat by running the rondo.
Place the ground chicken in a bowl. Then add an egg, 1 grated small onion, 1 teaspoon of tomato paste and 1 tablespoon of milk to the chicken. Add a pinch of finely chopped parsley, 3 tablespoons of breadcrumbs, salt, pepper, paprika and cumin. Knead this mortar you have prepared thoroughly. Then cover the mortar with cling film and let it rest in the refrigerator for 1 hour.
Take pieces from the rested chicken mortar with a tablespoon and shape them by rolling them with your hands. Pour enough oil into a pan to cover the bottom. Place the meatballs on the frying oil and cook them back and forth thoroughly. Remove the meatballs from the pan and place them on your paper towel-lined plate.
Dinner is ready, enjoy.
