2 jars of sea bass rillettes
30 g heavy cream
25 g mint
25 g of coriander
30 g of chickpea flour
Grapeseed or sunflower seed oil
Salt
Pepper
1- Thin and chop the coriander and mint
2 - 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.
3- In another container, mix the cream and the rest of your chopped herbs, salt and pepper.
4- 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.
5- Serve hot with a ramekin of herb cream.
Groix & Nature is committed to donate 1% of its sales to SNSM "Société Nationale de Sauvetage en mer". Founded in 1967, its primary vocation is the commitment of volunteers and free to the service of safeguarding human life at sea and on the beaches.