Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

About Recipe

What I love about this recipe is that you can make loads, freeze them, and have them ready to go any time you’re too tired to cook, or can’t face making YET ANOTHER HAM & CHEESE SANDWICH! *side eyes my kid* This recipe came about as I was asked by Foodie magazine to create some interesting kids’ school lunches for their Back to School issue. It makes a lovely lunch – chuck in some crudites, or small pita wraps and you’ve got a nice complete meal.

Ingredients

bread, torn into small bits

milk

water chestnuts, fresh or from a can, finely diced

dried shiitake mushrooms, soaked in warm water for a few hours, finely minced (stem removed)

onion, finely chopped

garlic clove, minced

good oil

finely chopped flat-leaf parsley

egg

minced organic chicken

salt and pepper

tomato paste

light soya

mirin (Japanese rice vinegar)

pure sesame

See Recipe Procedure

Tags

More Of Starters-appetizers Recipes

See All

More Of Vegetarian Recipes

See All
foodrhythms