A savoury that is light and delicious
Ingredients
Part 1
500g chicken mince
15ml ginger and garlic paste
25ml ground almonds (optional) OR
25ml bread crumbs
25ml butter/margarine
2 green chillies, chopped finely
5ml chilli powder
15ml ground jeera powder
Part 2
5ml salt
180ml milk
3 slices white bread
½ bunch dhania leaves
5 eggs, separated
10ml baking powder
Sesame seeds for sprinkling
Method
Apply Spray & Cook to muffin pans. Preheat oven to 180ºC.
For Part 1: To chicken breast add all ingredients of part one. Mix well. Place in pot and braise till nearly dry, but not browned. Cool mixture and set aside.
For Part 2: Blend dhania, bread, milk, salt, baking powder and egg yolks in liquidiser. Mix this with the ingredients of part 1.
Beat egg whites, taking take care that it is stiff, but not too dry. Fold lightly into the egg yolk mixture with a metal spoon, using a figure eight movement. Pour mixture into greased muffin pan. Bake at 180ºC for 20 to 30mins. Halfway through baking time, sprinkle top with sesame or poppy seeds. Continue baking till done. Do not brown. Serve with a green salad.
