Tasty Easter appetizer - cold. Great lunch - when served immediately after preparation when the balls are still warm.
recipe,photo-recipe,turkey breast,fresh spinach leaves,Apetizers,Easter recipes,Seasonal recipes
No. of servings
onion 2.75 oz (80 g)
Peel the onion and cut it finely.
turkey breast 8.75 oz (250 g)
Wash the turkey breasts, cut them into thin slices and strips.
Fry the onion in a little oil, add the meat, salt and season.
Stirring frequently, fry (about 15 minutes) until soft.
fresh spinach leaves 8.75 oz (250 g)
Wash the spinach and cut into thin strips.
garlic 1 clove
Put spinach on the meat and add a cleaned, pressed clove of garlic. Mix.
Cover and let simmer for 2 minutes. Put away from the flame.
Finely cut 1 and a half of the roll. Heat the butter in a pan and fry the rolls on it. Stir in cleaned, pressed garlic.
If you have a lot of water in the spinach, pour some off. Add roasted rolls and mix. Let it rest for a while.
Shape balls from the warm mixture.
To create appetizers, when served cold, cut the rolls into wheels. Whip the egg with a little salt.
Coat the rolls in an egg and fry in oil on both sides.
Put the spinach balls on the rolls and connect with a wooden skewer.
|Mashed potatoes recipe||-|
|fresh spinach leaves||8.75||oz||250||grams|
|ground black pepper||0.25||tsp||¼||teaspoon|