Grill Fish in Carrot Puree By Gurdip Kohli Punj

Grill Fish in Carrot Puree

Carrot puree goes beautifully with the lip smacking, tasty grilled fish.
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Serves

2

Cooking Time

10 Min

Meal Type

SNACKS

Preparation Time

20 Min

Difficulty

Medium

Rate This Recipe6

INGREDIENTS

  • 1 cup chicken minced
  • 2 tsp garlic cloves
  • 3 to 4 tbsp onions
  • 2 to 3 tsp leeks
  • 3 to 4 tbsp red
  • yellow and green bell peppers
  • 1 tsp cinnamon powder
  • 2 tbsp sweet chilli sauce
  • salt
  • black pepper powder
  • 1 egg
  • Rice boiled
  • Wheat canapés
  • Red
  • yellow and green bell peppers juliennes
  • Sweet chilli sauce

PREPARATION

  1. 1

    For the chicken stuffing mix minced chicken, finely chopped garlic cloves, onions, leeks, and red, yellow, and green bell peppers in a bowl. Season with cinnamon powder sweet chilli sauce, salt, and black pepper powder. Mix well. In a small bowl, beat an egg to make egg wash. Transfer boiled rice to a plate. Make small balls with the chicken mixture, apply egg wash on them, and coat with the boiled rice. Steam the balls for 10 min. Use canapés (made from refined flour and then baked) for serving the balls. Fill the canapés until half with julienned red yellow, and green bell peppers. Transfer the steamed chicken balls on the decorated canapés. Top with sweet chilli sauce. Serve hot.
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