Chicken meatballs with vegetable croquettes and mustard cream sauce
Creating delicious balanced meals needn’t be difficult or time consuming. Here’s a tasty suggestion that combines proteins and vegetables – with a little creamy indulgence thrown in.
Ingredients
Serves 6
- Time 25 MIN (First defrost vegetable medallions 8 hours in fridge)
- 1000 g HUVUDROLL chicken meatballs
- 600 g GRÖNSAKSKAKA vegetable medallion
- 1 pkg (28g) of ALLEMANSRÄTTEN mix for cream sauce
- 1 tbsp SENAP
- 2 eggs
- 60 g plain flour
- 40 g panko breadcrumbs
- 1 litre of oil for deep-frying
- Seasonal salad
Step by step
- Defrost the vegetable medallions and shape them into the desired shape.
- Break the eggs into a bowl and lightly whisk them. Pour the flour and remaining panko breadcrumbs into separate bowls and place the bowls in a row close to the hob.
- Fill a high-sided saucepan with the oil and place on the hob. Heat the oil to 190°C, then reduce the setting to medium and try to keep the oil at 180-190°C as far as possible.
- Dip the vegetable croquettes first in the flour, then in the whisked egg and finally in the panko breadcrumbs. Deep-fry 2 croquettes at a time in the oil for 2–3 minutes until they develop a golden-brown colour. Lift the croquettes out and drain on paper towel. Sprinkle with salt on all sides.
- Pop the chicken meatballs in the airfryer until they’re golden brown.
- Prepare ALLEMANSRÄTTEN cream sauce according to instructions on the package. Mix the cream sauce with 1 tablespoon of SENAP mustard.
- Serve the chicken meatballs and vegetable medallions croquettes alongside your favourite seasonal salad and some of the mustard cream sauce.
