We have a little obsession with fritters and patties in Malta. We call them pulpetti and they range from many vegetable varieties to different meat varieties. Here is my version of chicken pulpetti with thyme and fennel seeds. Easy and quick too!
I have served these chicken pulpetti with my Maltese marrows/courgettes in piquant sauce (recipe on the blog). They go perfectly. As you can see from the image my girls couldn’t keep there hands off!
Chicken pulpetti with marrows in a piquant sauce
Cook time
Total time
Chicken pulpetti are delicious. What more can I say? Spiced up with fennel seeds and thyme, and so easy to make! Serve with courgettes/marrows in piquant sauce
Author: amaltesemouthful (Marlene Zammit)
Cuisine: Maltese
Ingredients
- 1 tablespoon thyme and 1 tablespoon fennel seeds roasted and lightly ground in a pestal and mortar
- 2 slices of bread
- Small cup of milk
- 1 large onion finely diced
- 2 cloves garlic crushed
- 1 kg chicken thighs deboned and minced
- 2 tablespoons tomato paste (kunserva)
- 60 grams of livers diced
- ½ lemon juiced
- 2 eggs lightly beaten
- Salt and pepper
- Small handful of parsley chopped to garnish
Instructions
- Soak the bread in milk for a few minutes. Squeeze the milk and then roughly tear in pieces.
- Mix all ingredients together (except the parsley) in a large bowl.
- Form into large round patties (about 2 tablespoons)
- Preheat oven to 180oC.
- Shallow fry the pulpetti for 4 minutes on each side.
- Place the pulpetti in a baking dish and bake in the oven for 20 minutes or until cooked through.
- Garnish with parsley and serve with marrows in a piquant sauce.