Chicken and chestnut fritters

Serves four

• Chicken 400 g
• Dried chestnuts 100 g
• 1 egg white
• Stale bread 100 g
• Milk 100 ml
• 1/2 clove of garlic
• 1 tbsp of chopped parsley
• Sesame seeds
• 4 tbsp extra virgin olive oil (40 g)
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 346 Kcal

Environmental Impact

Per serving: 
508 grams CO₂ equivalence - carbon footprint
683 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Boil the dried chestnuts in water with a bay leaf. 

Blend them together with the bread softened in milk and squeezed out. 

Cook the chicken in a pan with a little oil. Dice the chicken, add the chestnuts, chopped garlic and parsley and bind it all together with an egg white.

Add salt and pepper.

Make fritters and press them lightly in sesame seeds. Arrange on a greased baking tray and bake at 160°C for 10 minutes.

The Chef’s Advice

If you have time, leave the meat and chestnut mixture in the fridge for a couple of hours before shaping the fritters. The dish can also be dressed with chutney and plain yoghurt.

Nutritional Advice

Chestnuts are a source of complex carbohydrates, like potatoes, and they are packed with minerals like magnesium and potassium.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Chestnuts are a tasty, versatile and highly sustainable winter tree nut. They are grown on rich, deep soils and require only minimal external intervention, as compared to other types of dried fruit such as hazelnuts and almonds.