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Dorare le patate per circa 10 minuti su ciascun lato.
Condire a ne cottura.
Servire in un cono in carta.
CRISPY CHICKEN BURGER
6 panini da hamburger
3 petti di pollo ruspante
2 scalogni tritati
1 spicchio d’aglio tritato
2 cucchiai di ras el-hanout
200 g di corn akes non zuccherati
100 g di cipolle fritte
1 avocado
10 foglie di insalata iceberg
4 albumi
100 g di burro chiaricato
Sale e pepe macinato
Salsa bianca
100 g di formaggio bianco
100 g di maionese
1 cucchiaino di scorza di limone grattugiata
1 cucchiaino di zenzero grattugiato
1 cucchiaino di mostarda
2 cucchiai di bacche rosa tritate
Tritare il pollo e mescolare con gli scalogni, l’aglio e il ras el-hanout. Condire e formare 6 bistecche
delle dimensioni del pane da hamburger. Mettere da parte.
• Mescolare tutti gli ingredienti della salsa. Condire e mettere da parte.
• Mescolare e schiacciare i corn akes e la cipolla fritta.
Tagliare la polpa di avocado a dadini e aggiungere le foglie di insalata tritate. Legare con un po’ di salsa.
Immergere le bistecche di pollo nell’albume d’uovo leggermente sbattuto e poi nel composto di
corn akes.
• Accendere l’unità e preriscaldare le due piastre.
Cuocere le bistecche di pollo sulla piastra plancha aggiungendo del burro chiaricato. Cuocere per
5 minuti per ciascun lato. Condire a piacere.
• Nel frattempo, tagliare il pane a metà e farlo dorare sulla piastra plancha.
Fra le due fette di pane caldo mettere un po’ di salsa e di miscela all’avocado e poi versarne sulla
bistecca di pollo.
• Aggiungere nuovamente un po di miscela e degustare.
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