Catler FP 8010 - Manual (Page 44)

R9
PEANUT SATAY MEATBALLS
Makes 30 serves
INGREDIENTS
3 slices stale bread, crust removed
500g chicken or pork fi llet, cubed
1 onion, peeled and quartered
1 /
2
cup shelled peanuts
2 cloves garlic, peeled
1 bunch coriander, roughly chopped
1 × 60g egg
Corn fl our, for coating
Peanut oil, for shallow frying
Peanut Satay Sauce (see page 54)
METHOD
1. Assemble the food processor using the
quad blade.
2. Process bread slices until soft
breadcrumbs form. Remove breadcrumbs
from processing bowl and set aside.
3. Place meat, onion, peanuts, garlic and
coriander into the processing bowl.
Process using the Pulse button in short
bursts until ingredients are fi nely minced.
4. With the motor running, add egg
through the feed chute and use the Pulse
button in short burst until egg is mixed
through.
5. Add breadcrumbs and process using
Pulse button until mixture is just
combined. Roll tablespoonsful of the
mixture into balls, then coat in cornfl our.
6. Heat a little oil in a large frypan and
cook meatballs on a medium heat for
20 minutes, turning occasionally, until
cooked and golden brown.
Serve hot with steamed rice and Peanut Satay
Sauce
CRISPY BATTER FOR FISH
Makes suffi cient batter to coat 1kg fi sh fi llets
INGREDIENTS
1 × 60g egg
¾ cup/190ml water
¾ cup/190ml milk
2 tablespoons vinegar
1
1 /
2
cups/225g plain fl our
1 /
2
cup/75g self-raising fl our
Pinch of salt
METHOD
1. Assemble food processor using the quad
blade.
2. Place ingredients in above order into the
processing bowl. Process until smooth.
Allow to stand for 15 minutes before
using to coat fi sh for deep frying.
RECIPES