Chicken balls with mixed grains, yoghurt and Nordic furikake

Chicken balls with mixed grains

Ingredients:

250 g mix of grains

500 g HUVUDROLL chicken balls

200 ml yoghurt, Turkish or Greek style

1 head leafy lettuce, red or green, or a mix of both

4 tbsp Nordic furikake, see separate recipe

Rapeseed oil, dill or wild garlic flavour

 

Step by step:

1. Prepare the chicken balls according to the instructions on the package.

2. Prepare the mix of grains according to instructions on the package.

3. Smear some yoghurt on a plate, add grains, lettuce, salmon and cod balls and top with furikake and rapeseed oil.
 

Nordic furikake

Furikake is a Japanese seasoning speciality, commonly used with cooked rice, vegetables and fish. Try this Nordic version! 

Ingredients

50 ml whole buckwheat kernels

50 ml chopped almonds

50 ml sesame seeds

50 ml sunflower seeds

1 tsp dried thyme

1 tsp caraway seeds

1 tbsp dried chives

1 tbsp dried dill

1 tbsp chopped nori seaweed

1-2 tsp sea salt flakes

3-4 leaves fresh kale.

Step by step:

1. Turn on the oven 140°C.

2. Cut out the stem from the kale leaves. Put the leaves on an oven tray and bake in the oven for approx. 20 minutes until it´s crispy and dry.

3. Put a frying pan on medium heat and add in buckwheat kernels, almonds, sesame seeds and sunflower seeds.

4. Toast them until golden-brown. Add thyme and caraway seeds and continue to toast for a minute.

5. Pour the almond and seed mix into a bowl and let it cool down.

6. Add chives, dill, seaweed and crumble down the kale in small pieces as well.

7. Add salt to taste.