1 tbsp chicken stock Bouillon Herkules
900 g minced chicken
forest mint
bunch of coriander
5 cm piece of ginger
2 cloves of garlic
1 egg
1 tbsp red curry paste
60 g salted peanuts
Preheat the oven to 185 C.
Wash and roughly chop the mint and coriander. Peel and crush the garlic.
Peel and grate the ginger. Chop the peanuts coarsely.
Mix all ingredients together. Place the fricandon in a baking tray lined with baking paper. Pour 2 tbsp olive oil over it and bake the fricandon in the oven for 40 min.
Serve with a Thai salad or noodles.
Tasty.