A delicious recipe that combines mushrooms with white meat, with a small impact on the environment.
Ingredients for 4 portions
- Minced chicken 200 g
- Fresh mushrooms 200 g
- Whole egg 1
- Breadcrumbs 2 tbsp
- Chopped shallot 1
- Marjoram to taste
- Lemon zest to taste
- Extra virgin olive oil 2 tbsp (20 g)
- A little milk, if needed
Preparation
Clean and wash the mushrooms, then dice them small.
Heat a non-stick frying pan with a little extra virgin olive oil and a shallot. Sauté the mushrooms with a pinch of salt to release their vegetation water.
Once cooked, let them cool and add them to the minced chicken, mix in well with the egg and add the breadcrumbs, chopped fresh marjoram and grated lemon zest.
The mixture should be soft and compact (add a few tablespoons of milk if necessary).
Shape into small fritters, rolling them with your hands, and dip in breadcrumbs to prevent them from sticking.
Bake in the oven at 180 °C for around 30 minutes.
Alternatively, cook in a frying pan with a drizzle of oil, flattening them slightly.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.