Cook Time | 120 minutes |
Servings |
Ingredients
- 200 gram Beans
- 50 gram Lentils
- 200 gram Chicken fillet
- 2 pieces Carrot
- 1 handful Walnuts
- 1 handful Cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon Coriander (ground)
- 1 tablespoon Vegetable oil
- Salt
- Allspice
Ingredients
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Instructions
- I'm using a disposable cupcake mold. It just needs to be lubricated with sunflower oil. If you use a metal mold, it is better vystelit parchment. We spread our toppings layers, lightly tamping. The top and bottom layer should be bean-lentil puree. Cover with foil and bake for 25-30 minutes at 180 degrees.
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