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2 tablespoons of oil
1 chopped onion
2 crushed garlic cloves
1/2 grated carrot
1 cooked and shredded chicken breast
1/2 cup drained green corn
1/2 cup of drained peas
1 chopped seedless tomato
Salt, pepper and chopped parsley to taste
1 cup cheddar-flavored cream cheese
In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes. Add the carrot, chicken, corn, pea, tomato, salt, pepper, green smell and sauté for 5 minutes. Mix the curd and let it cool. In the blender, beat the milk, the chicken broth, the cassava and the butter until homogenized. Pour into a pan and place over medium heat until it starts to boil.
Add the flour, all at once, stirring until it comes away from the bottom of the pan. Let cool. Open portions of the dough in your hand, divide the stuffing between them and close by modeling drumsticks. Dip in eggs and coat in breadcrumbs. Slowly fry in hot oil until golden. And just serve good appetite 😋
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