Catler FP 8010 User Manual

Page 44

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

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

cups/225g plain fl our

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