Fried Chicken Patties in Brazilian Style

Ingredients

• 1 kg chicken breast fillet (skinless)
• 2.5 l water
• 3 chicken bouillon cubes
• 1 kg cornmeal
• 1 bunch parsley
• 1 EL salt
• 1 TL pepper
• 3 Garlic cloves
• 1 EL tomato paste
• 400 g sour cream
• frying oil

Instructions

1. 1.

   Place the chicken meat with 2 l water and the 3 bouillon cubes in a pressure cooker, cook for 15 minutes. Set aside to cool. Remove the meat from the pot and grind it through the coarse side of a meat grinder.

2. 2.

   Whisk 500 g cornmeal with 1/4 EL salt and 400-500 ml cold water, let it swell.

3. 3.

   Wash the parsley, shake dry, pick off the leaves and finely chop. Mix with 3/4 EL salt and pepper into the meat mixture. Combine the meat with the remaining cornmeal and a bit of broth to form a smooth dough, add tomato paste and press in the garlic cloves, mix well.

4. 4.

   Stir the sour cream with the cold cornmeal mixture, lightly season again if needed and add more broth as required.

5. 5.

   For shaping balls, put 2-3 EL of the chicken mixture on a damp palm, spread slightly and place a thickened TL of the sour cream mixture in the center. Wrap the meat around the filling, shape into balls with wet hands.

6. 6.

   Place the formed balls side by side on a damp board. Fry them in hot oil until golden yellow and serve with chili sauce.