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LOW PROTEIN CHICKEN SUBSTITUTE
Ingredients: Corn starch, tapioca starch, corn flour, cellulose fiber, inulin, mushroom, salt, curry, thickeners (carboxymethyl cellulose), chicken flavor.
Preparation: Add 50 ml cold water (1/3 glass of water) into 2 scale spoon of mixture and mix with a fork until it reaches consistency.
Avoid sticking by putting a few drops of oil to your hands. Mold the mixture into meatball swith 0,5 cm in diameter and coat them with
low protein nugget coating mixture. Fry in 1-2 tablespoons oil in a pan and serve.
