Mini Falafels with Sea bass rillettes and fresh herbs
Discover our recipe of Mini Falafels of rillettes from Bar & fresh herbs
For
2 persons
Préparation
15 minutes
Cooking
INGREDIENTS
- 2 jars of sea bass rillettes with summer truffle
- 30 g heavy cream
- 25 g mint
- 25 g of coriander
- 30 g of chickpea flour
- Grapeseed or sunflower seed oil
- Salt
- Pepper
PREPARATION
- Thin and chop the coriander and mint
- In a bowl, mix your rillettes with half the chopped herbs and 20 g of chickpea flour. With your mixture, make balls (about 6 with 1 jar of rillettes) that you will roll in chickpea flour.
- In another container, mix the cream and the rest of your chopped herbs, salt and pepper.
- Heat some oil in a pan and brown your Falafels in it. When they are golden brown, take them out and dry them on absorbent paper.
- Serve hot with a ramekin of herb cream.
