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1 red onion, diced
1 tbsp olive oil
2 free-range eggs, lighty beaten
1 garlic clove, crushed
200g day-old sourdough bread
40g pecans, chopped
40g walnuts, chopped
Zest of 1 lemon
3 tablespoons fresh flat leaf parsley, chopped
2 ½ tsp Gewürzhaus Herbes de Provence
Salt and pepper to taste
Preheat oven to 180°C.
Melt the butter and olive oil in a fry pan over LOW-MED heat. Add the diced onions and fry gently for 8-10 minutes, or until softened. Add crushed garlic plus 1 teaspoon of Herbes de Provence.
Add the sourdough to bowl of a food processor and, using short bursts, cut the bread to get a variety of coarse, fine and chunky crumbs.
In a bowl, add the breadcrumbs, nuts, lemon zest, 1½ teaspoon of Herbs de Provence, and parsley and then mix to combine.
Beat two eggs and pour over the mixture to coat all ingredients with the egg, add salt and pepper to taste and combine.
Spoon into oiled mini muffin tray, push down slightly and top up, or simply roll into balls. Cook for 25 minutes or until golden brown, leave in the tray to cool slightly before removing them.
Serve with Christmas Turkey.
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