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.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/chicken-pulpetti-marrows/