Chicken and potato fingers with roasted garlic mustard sauce
Total time1 h 50 min Preparation 35 min · Cooking 1 h · Resting 15 min How this time is calculated
Preparation excluding the indicated waiting: 35 min · Cooking: 1 h · Resting: 15 min.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 50 min Preparation 35 min · Cooking 1 h · Resting 15 min How this time is calculated
Preparation excluding indicated waiting: 35 min · Cooking: 1 h · Resting: 15 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
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Recipe characteristics
Main course
Lunch
1 to 2 hours
Method
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Cut the top off the garlic bulb, drizzle with 5 ml oil and wrap in baking parchment with foil outside. Roast at 180°C for about 40 minutes until tender and cool slightly.
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Wash and prick the potato. Cook covered in a microwave-safe container for 6–8 minutes until tender. Cool for 15 minutes and peel.
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Chop the potato, onion and chicken with a knife. Put in a food chopper with cornflour, egg, garlic powder, paprika and two grams salt. Blend to a paste.
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Put the mixture in a piping bag and pipe fingers onto a dish of panko. Coat well with the panko.
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Fry in batches in a frying pan with extra oil at about 170°C for 4–6 minutes until golden and fully cooked inside. Drain on kitchen paper.
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Squeeze out the roasted garlic flesh and mix with mayonnaise, lemon juice, mustard and remaining salt. Serve the fingers with the sauce and chopped parsley.
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