INGREDIENTS
- -2 cups of yamani rice.
- -3/4 cup of corn flour.
- -3/4 cup of cassava starch.
- -5 tbsp of Provençal.
- -3 tbsp of cumin.
- -2 tablespoons of smoked paprika.
- -3 tbsp of linen.
- -5 tbsp mustard.
- -Pepper, sea salt and olive oil c/n.
- -Cassava flour c/n.
- FOR THE GARNISH:
- -Cassava 4 models.
- -Potatoes.
- -Leeks.
- -Ginger.
- – She.
- -Tomates cherrys.
- -Arugula.
- -Sprouts.
- -Lemon.
- -Olive oil, salt and pepper.
1.Put the flax seeds, 350cc of water, a tablespoon of provencal, pepper and salt in a bowl. Course of and let relaxation for a couple of minutes.
2.Put the rice, 6 cups of water, a tablespoon of Provençal, pepper and salt in a saucepan. Prepare dinner over reasonable warmth for 30/40′ or till all of the liquid is absorbed. Then add the corn flour, starch, provencal, cumin, paprika, oil, salt and pepper. Course of to combine properly. Regulate flavours.
3.Type the milanesas, cross them by linseed and bread them with cassava flour.
4.Prepare dinner them in a robust oven for 10′ or till they’re golden. Or prepare dinner them in a frying pan over medium warmth for six’ (3′ on both sides).
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FOR THE GARNISH
1.Peel and prepare dinner the maniocs in boiling water for 15′. Then minimize them into wedges and take away the fibrous half within the center.
2.Reduce the candy potatoes into lengthy wedges. Reduce the leek in half and minimize the garlic in two.
3.Put all the things in a baking dish with a splash of olive oil, salt and pepper. Prepare dinner in a sizzling oven for 15′ or till golden.
4.Take away the greens and when they’re heat, combine them with arugula, sprouts and season with oil, lemon juice, salt and pepper. ENJOY NOW!!!
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