Peanut Stuffing Balls Recipe
Ingredients
| White breadcrumbs | 175 Gram | |
| Parsley | 15 Gram | |
| Freshly ground black pepper - 1 x 2.5 ml spoon or 1/2 teaspoon | ||
| Salted peanuts | 100 Gram | |
| Butter | 50 Gram | |
| Egg | 1 | |
Directions
MAKING
1 In a bowl, put the breadcrumbs, parsley, pepper and peanuts.
2 Gradually add the butter in pieces and work gently with the fingertips.
3 Add in the beaten egg to bind the mixture.
4 Form 12 small balls from the mixture about the size of walnuts.
5 The stuffing is ready to use at this stage, however, if you want to freeze then open (flash) freeze until firm.
6 Transfer to a rigid container and pack, separating each layer with foil.
7 Seal the container, label and freeze.
SERVING
8 Use as desired.
9 If frozen, In a pan, heat some oil and shallow fry from frozen until crisp and heated through, turning occasionally.
10 Or dot with butter and reheat from frozen in a preheated hot oven (220°C/425°F or Gas Mark 7) for 20 minutes or until heated through.
1 In a bowl, put the breadcrumbs, parsley, pepper and peanuts.
2 Gradually add the butter in pieces and work gently with the fingertips.
3 Add in the beaten egg to bind the mixture.
4 Form 12 small balls from the mixture about the size of walnuts.
5 The stuffing is ready to use at this stage, however, if you want to freeze then open (flash) freeze until firm.
6 Transfer to a rigid container and pack, separating each layer with foil.
7 Seal the container, label and freeze.
SERVING
8 Use as desired.
9 If frozen, In a pan, heat some oil and shallow fry from frozen until crisp and heated through, turning occasionally.
10 Or dot with butter and reheat from frozen in a preheated hot oven (220°C/425°F or Gas Mark 7) for 20 minutes or until heated through.
Chef
