1 cube of vegetable broth
1 cup (ch) of cooked and mashed sweet potato
1/2 liter of water
6 chicken legs without skin
Salt and black pepper to taste
Wheat flour and crescent roll flour for coating
2 beaten eggs
Oil for frying
1 cube of vegetable broth
1 cup (ch) of cooked and mashed sweet potato
1/2 liter of water
6 chicken legs without skin
Salt and black pepper to taste
Wheat flour and crescent roll flour for coating
2 beaten eggs
Oil for frying
Bring the vegetable broth, sweet potato, and water to a simmer over low heat, stirring constantly until it forms a crust at the bottom
Transfer the mixture to a flat surface and knead with your hands until you get a smooth dough
Take one chicken leg and season with salt and pepper
Wrap it in the sweet potato dough
Repeat the process with the other legs and coat them in wheat flour, eggs, and crescent roll flour
Heat oil in a pan and fry them until they're evenly golden brown
Drain and place on paper towels to remove excess fat
Serve immediately with leaf salad.
