Something from the French Cuisine. Crepinettes, is a parcel of meat, that can be made of lamb, beef, and chicken which is seasoned with herbs and some spices. The meat is then shaped into balls and/or patties before being wrapped with Caul Fat and all the fat melt away when frying.
Prep Time: 30 min.
Cook Time: 5~10 min.
Serving: 20~24 pieces
Ingredients
Lamb Mince (Bakra/Dumb aka Qeema) – 1kg
Roasted Cummin Seeds (Zeera) – 1 tbs
Roasted Funnel Seed (Saunf) – 1 tbs
Chili Flakes (Kutti howi mirch) – 1 tbs
Black Pepper (Kali Mirch) – 1 tsp
Paprika (mirch) pwd – 1.5 tbs
Salt (Namak) – 1 tbs
Chopped fresh Oregano – 3 Springs
Chopped fresh rosemary – 1 Spring
Chopped Garlic (Adrak) – 3 cloves
Saul Fat (Chiknai) – 1 sheet
Oil – 1 tbs
Step 1 – Toast the Cumin and Funnel Seed and grind it and make a pwd.
Step 2 – Mix all the spices above with the meat and keep the meat marinated for at least one hour. For ideal taste, keep refrigerated overnight. You can also use ground beef or chicken.
Step 3 – Now make small meatballs, you can also make flatten patties, whatever you like.
Step 4 – Wrap the balls into caul fat.
Step 5 – Fry in on medium heat. 3~4 min each side or until it is light brown.
Step 6 – Serve with your favourite salad and sauce.
#Crepinettes #meatballs #Caulfat
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