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A variation in the meat balls department. The chicken mince is delicate and healthier than pork. I decided to make these cutlets with herbs because that makes them more juicy and full of flavour. Enjoy!


500 g mince meat

1 white bread roll, soaked in water

1 egg

spices: salt, pepper, paprika, garlic (might be freshly squeezed)

handful of chopped parsely

hanful of chopped chive

1 finely chopped onion

Chop the soaked bread roll and mix it with meat, onion, egg, herbs and spices. Form balls or bigger pieces (flatten them a little to make it easier to fry) and roll them in bread crumbs.

Fry on medium heat until golden/brownish. Make sure they are cooked inside (better to fry them on a covered pan).