Serves 500g of ground chicken or turkey, finely chopped
Battened egg
Finely chopped parsley and green onion
Pecan meal, well-chopped (optional)
3 to 4 tablespoons of all-purpose flour
1/2 teaspoon of grated ginger
To taste: salt and pepper
Massed garlic clove
2 to 4 tablespoons of lemon juice
Melted butter or margarine
For the wine sauce:
3/4 cup dry white wine
1/2 tablespoon cornstarch
One cup of sour cream
2 tablespoons soy sauce
2 cloves lemon juice
Serves 500g of ground chicken or turkey, finely chopped
Battened egg
Finely chopped parsley and green onion
Pecan meal, well-chopped (optional)
3 to 4 tablespoons of all-purpose flour
1/2 teaspoon of grated ginger
To taste: salt and pepper
Massed garlic clove
2 to 4 tablespoons of lemon juice
Melted butter or margarine
For the wine sauce:
3/4 cup dry white wine
1/2 tablespoon cornstarch
One cup of sour cream
2 tablespoons soy sauce
2 cloves lemon juice
Combine all ingredients except for melted butter or margarine
Form balls about 2.5 cm in size and chill in the refrigerator for 1 hour
Fry in a skillet with melted butter or margarine, turning frequently for 7 minutes or until cooked through
Remove and place on a platter
In the same skillet, pour in the wine, bring to a boil, and let simmer until reduced by half
Dissolve cornstarch in sour cream and add to the wine sauce
Season with soy sauce and lemon juice to taste
Serve over chicken fritters, accompanied by toothpicks or skewers
Serves 40-50 fritters.
