Veal brain fritters with tomato ginger chutney from Spice by Christine Manfield
Veal brains have larger lobes than the more commonly available lamb’s brains, which can just as easily be used for this recipe. The crunchy exterior of these fritters, lifted by a gentle...
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Ingredients
- 6 sets veal brains
- sea salt
- water or White Chicken Stock
- 1 teaspoon dried prawns
- ½ cup Tomato Ginger Chutney
- 2 bunches spinach, stems removed and blanched
- freshly ground black pepper
- 2 dried bird’s-eye chillies
- pinch of ground ginger
- 1 cup fine breadcrumbs
- 30 ml milk
- 2 eggs
- 20 g unsalted butter
- vegetable oil for deep-frying
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