Nutrition Facts
4 servings
4
Recipe for Veal Kidney Nuggets, Hummus, and Spinach Sprouts
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
600 Veal kidney
2 Egg white
100 Flour
20 Peanut oil
3 pinches Salt
For the topping
150 Green peas
400 Cooked chickpeas
30 Tahini
1 clove Garlic
½ Lemon
3 Olive oil
4 Fresh mint
3 pinches Salt
3 Freshly ground pepper
For plating
200 Spinach sprouts
3 Nut oil
Directions
1
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.
2
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.
3
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.
Ingredients
For the meat
600 Veal kidney
2 Egg white
100 Flour
20 Peanut oil
3 pinches Salt
For the topping
150 Green peas
400 Cooked chickpeas
30 Tahini
1 clove Garlic
½ Lemon
3 Olive oil
4 Fresh mint
3 pinches Salt
3 Freshly ground pepper
For plating
200 Spinach sprouts
3 Nut oil
Directions
Directions
1
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.
2
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.
3
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.
Notes
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EN