Beef with Crunchy Coriander Coating

An easy and tasty Beef starter dish with Crunchy Coriander Coating.

Preparation time : 30 minutes
Cooking time : 15 minutes

Ingredients - Serves 6

• 3 slices toast bread, crust removed, cut pulps into small cubes
• 3 tablespoons milk
• 1 small carrot or 75 g, finely chopped
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 3 tablespoons parmesan cheese
• 300 g minced beef
• For the coating mix:
• 1 sachet MAGGI® Coating Mix
• 1 clove garlic, crushed
• 4 tablespoons coriander leaves, chopped
• 2 eggs, lightly beaten
• 2 cups vegetable oil or 500 ml, for frying

Preparation

• Mix and mash white toast pulps and milk until they are smooth.
• Add carrot, parsley, oregano, black pepper powder, parmesan cheese and the minced meat. Mix until well combined.
• Divide the mixture into equal portions. Shape portions into a big finger shape (around 15 fingers). Put fingers in a 200˚C preheated oven for 10 minutes or until they are cooked. Set aside to cool.
• Meanwhile, combine MAGGI® Coating Mix , garlic and coriander in food processor and blend them until the coating mixture changed to green color.
• Dip each finger in eggs then in the prepared MAGGI® Coating Mix mixture.
• Heat oil to 190˚C. Deep fry the coated meat fingers for 5-6 minutes or until they are golden brown in color.
• Serve hot with tahina sauce.

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