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Croquettes d'Oeuf au Coulis de Tomates |
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| Serves 4 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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Ingredients |
4 hard-boiled eggs, peeled
1 raw egg
400g chicken fillet, minced
400g tomatoes
1 glass milk
3 slices of bread
100g breadcrumbs or panko
200 ml olive oil
1 tbsp chopped parsley
salt & pepper
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Immerse the tomatoes in a pan
of boiling water for 1 minute and take the skins off. Take
out the pips and chop. Add salt & pepper.
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Take the crusts off the bread
and soak in the milk. Mix the chicken mince with the raw
egg and the soaked bread with the milk squeezed out.
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Envelop the eggs with the
mixture, then roll into the breadcrumbs. Preheat the oven
to 200C/180C Fan/ Gas mark 6.
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Heat the olive oil in a pan
and cook the croquettes in hot oil for a few mins,
turning them regularly. Drain on absorbent paper for 2
mins. Finish off in the oven for 15 mins.
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Serve with the tomatoes and
the chopped parsley.
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DAILY
DINNERS 
