Ingredients:
Serves 4
Mushroom & chicken meatballs:
- 250g mushrooms
- 1 jalepeño, finely chopped
- 150g chicken mince
- 80ml fresh breadcrumbs
- 45ml Parmesan cheese, finely grated
- 1 large egg, whisked
- 15ml parsley, chopped
- salt and pepper
- 30g cake flour
- 30ml oil
Caesar salad:
- 3 romaine lettuce hearts, roughly torn
- 80ml Caesar salad dressing
- 60ml Parmesan cheese, finely grated
- 2 anchovy fillets, chopped (optional)
- milled black pepper
- 120g freshly made or bought croutons
Method:
Mushroom & chicken meatballs:
- Place the mushrooms and jalapeño into the bowl of a food processor and pulse until chopped.
- Add the chicken mince, breadcrumbs, Parmesan, egg and parsley. Season well with salt and pepper and briefly process to combine. Using floured hands, roll the mixture into 18 balls. Dust the meatballs with the flour. Heat the oil in a pan and fry the meatballs for 8-10 minutes, or until cooked. Drain well on paper towels.
Caesar salad:
- Toss the lettuce, salad dressing, Parmesan cheese and anchovy together in a large mixing bowl. Season with milled black pepper and arrange the coated leaves onto serving plates.
- Top with the croutons and the mushroom and chicken meatballs.