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Parmesan, chicken and biltong bakes

posted on 17 February 2015 | posted in Cook With Biltong


Parchibis: Parmesan, chicken and biltong bakes

Makes 6 parchibis
parchibi3


parchibi3
Little meaty cakes topped with crispy breadcrumbs
Half a cup of Parmesan

1 cup panko breadcrumbs

1 tbsp extra virgin olive oil

1 egg

500g chicken breasts

2 cloves garlic, crushed

200g biltong, chopped into small pieces

2 tbsps dried oregano

Preheat the oven to 180C.

Combine the panko breadcrumbs, half the Parmesan and the olive oil. Mix it well with your fingers.

Put the chicken into a food processor and blend until it’s soft. Place in a bowl and add the egg, garlic, biltong, oregano and the rest of the Parmesan. Mix well.

Lightly butter a muffin tray. Divide the mixture between the six. Top the mixture with the breadcrumbs, lightly pressing them down so they stick.

Bake for 25 to 30 mins until the panko is golden brown.

Take out of the oven and rest for 10 mins. Take a knife to loosen each cake, they should come away really easily.

parchibi1
Parchibi1
The parchibis in the muffin tray waiting to go into the oven
parchibis2
parchibi2
Golden brown and smelling delectable…my exciting new dish
 
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