Do your children not like veal kidneys? Try cooking them in the form of nuggets with this recipe and serve them with a tasty hummus made from peas and chickpeas and some fresh spinach leaves. A flavorful and balanced recipe that everyone will love.
For the meat: slice the veal kidneys. Dip each piece in flour, then in egg white, and finally in crushed cornflakes, pressing down firmly to make them stick. Cook the nuggets in a pan with peanut oil until they are nicely golden brown. Drain the nuggets on paper towels. Season with salt.
For the garnish; blanch the peas in boiling water for a few minutes. Drain them and place them in a large bowl of cold water. Drain the chickpeas, reserving the cooking water. Place the chickpeas, peas, garlic, tahini, mint, lemon juice, and olive oil in a food processor, and blend until smooth. If the mixture is too dry, add a little of the reserved chickpea cooking water. Season with salt and pepper.
To finish For the plating: wash the young spinach leaves and season them with a drizzle of nut oil. In the bottom of a plate, place the hummus and put the nuggets on top. Serve with a bowl of spinach leaves.
0 servings
4
EN 
TH