It will take a little more time, but the result will be just great! Try this recipe for a very good Easter stuffing, which can be enjoyed even by people with allergies to classic flour.
Ingredients:
Quantity for 6 to 8 servings:
600 g
of smoked flank
250 g
of Crispins chickpea patty mix
200 g
Extrudo corn crumb
200 g
of pearl barley
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70 g
onions
70 g
leek
40 g
lard
30 g
td>garlic
500 ml
milk
120 ml
whipping cream
7 pcs
of egg
oil for baking cakes
chopped nettles
crushed cumin
marjoram
parsley
foodie
salt
Procedure:
Whisk the mixture for the chickpea patties vigorously in the warm milk along with one egg. Let everything rest for a short time and then form the mixture into any patties on a hot pan smeared with fat and fry them on both sides.
After cooling, cut the patties into uniform cubes.
In a frying pan in a little lard, fry the chopped onion until golden brown, then add the crushed cumin, crushed garlic, boiled and chopped nettles, which are supplemented with chopped herbs. Dice the heavily seasoned sausage and pre-cooked smoked flank and add to the pan with the leeks. Finally, pour the cream over everything and let it simmer briefly.
After the mixture has cooled, stir in the beaten eggs, salt and finally stir in the prepared chickpea fritters and most of the breadcrumbs. Then transfer everything into a pre-greased and breadcrumb-lined container.
This special stuffing – meatloaf – then bake in the oven at 160 degrees for about 30 – 40 minutes. Serve with salad.
Note:
Recipe for article: Value-added flours. Inspire not only for Easter