Servings: 10 rocks

  • 500 g of chicken breast
  • 350 g Philadelphia cheese spread
  • 1 ripe banana
  • 1-2 eggs
  • ½ cup breadcrumbs
  • 5 tablespoons calonge nuts, chopped
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Oil for frying

For the curry sauce:

  • 125 g of creamy natural yogurt
  • ½ teaspoon curry
  • Salt and black pepper to taste

Elaboration

  1. We fillet the chicken breast and cut the banana into pieces. We cook both things on the grill with a little olive oil. It is essential that both things brown well and take a brownish color.
  2. We cut the chicken very minced and mash the banana. We mix everything together with the cream cheese. Season to taste.
  3. We cover the resulting mass well with plastic wrap and let it rest in the fridge for a few hours (better from one day to the next).
  4. We make balls as if they were meatballs. Dependiendo del tamaño, te saldrán 10 o más.
  5. We pass the balls through beaten egg and breadcrumbs mixed with walnuts, in order to achieve the “rock” effect.
  6. We fry the rocks in plenty of oil (olive or sunflower, I don’t get involved there, I leave it to your choice). Drain well.

7. Serve the chicken, banana and cheese rocks with the yogurt sauce (yogurt mixed with curry, salt and a little black pepper).NoteThe spread cheese has a very neutral flavor, we can play by including a piece of cheese that gives it some strength, maybe a little grated Parmesan?