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I have a chunk of bollito from the stock I have prepared the other day (stashed now in the freezer); was tempted to “cook” bollito with chimichurri sauce but having thawed (by mistake) cured ham I had no other option but to prepare these cakes (for which I take total credit).

  • 1/2 pound (225g) cold bollito
  • 1 cup (110g) chicken breast fillets
  • 1 cup (110g) cured ham
  • 1 cup (110g) breadcrumbs
  • 2 free range eggs
  • 1 Tbsp chopped parsley
  • 1 Tbsp Worcestershire sauce
  • 1/3 cup Parmesan cheese
  • 1/2 tsp nutmeg
  • freshly ground black pepper

Grind all meats together. Crack one egg, at the time, and add to the ground ingredients, using only 1/3 cup of the breadcrumbs; add the remaining ingredients. Mix well. Form little cakes (the amount above will yield 14), roll them in the remaining breadcrumbs and set them aside.

Heat 1 cup sunflower seed oil (or other cooking oil) and brown the cakes (3/4 minutes per side, or until golden brown); transfer to a plate, lined with kitchen paper to remove excess fat.

Serve warm with a made-ahead (24 hrs) Red cabbage salad, little mustard and Balsamic Glaze Vinegar of Modena

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