For the fritters
1.5 kg of boned and skinless chicken breasts, finely ground
300 g of coarsely chopped almonds
1 finely chopped onion
1/4 cup of English Worcestershire sauce
2 eggs
Salt to taste
Oil for frying
For the gravy
2 medium onions, finely chopped
1/2 cup of butter
3/4 cup of all-purpose flour
3 cups of chicken broth
1/2 cup of ketchup
2 tablespoons of English Worcestershire sauce
2 cups of heavy cream
Salt to taste
For the fritters
1.5 kg of boned and skinless chicken breasts, finely ground
300 g of coarsely chopped almonds
1 finely chopped onion
1/4 cup of English Worcestershire sauce
2 eggs
Salt to taste
Oil for frying
For the gravy
2 medium onions, finely chopped
1/2 cup of butter
3/4 cup of all-purpose flour
3 cups of chicken broth
1/2 cup of ketchup
2 tablespoons of English Worcestershire sauce
2 cups of heavy cream
Salt to taste
Prepare the fritters: mix all ingredients and, with hands greased with oil, shape into balls with 1 tablespoon of that mixture
Fry in hot oil, taking care not to burn the outside and leave the inside raw
Drain on paper towels
Make the gravy: fry the onion in butter until it starts to brown
Add the flour, stirring constantly until it turns golden
Slowly add the chicken broth, stirring constantly
Add ketchup and English Worcestershire sauce and cook until slightly thickened
Check the seasoning
Add the fried fritters and simmer
Add heavy cream, warm, and serve
323 calories per serving
