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Meat fritters

Vanille de Tahiti Taken from the book
"La Vanille de Tahiti"
by Jean-Louis Saquet

To order this book
Meat fritters


- 500g pork thinly sliced
- Coriander, green onions, onion, cumin
- 1 vanilla pod
- 1 egg white
- Sheets of brick
- Cooking oil


Chop the onion, cook it in a frying pan with the meat, and then sprinkle with salt and pepper. Over low heat, add one teaspoon of cumin, and leave the preparation to cool in a bowl. Cut coriander and the green onions and mix them together. Add the vanilla pod, previously cut in very small pieces, to that mixture and mix again. Heat the oil. In the meantime, cut the sheets of brick into small rectangular strips. On one rectangular corner of those strips, spread more or less a teaspoon of the filling and fold the sheet of brick over the filling to close. Repeat this folding operation until the end of the strip, which will seal the fritter thanks to a few drops of egg white. Fry the meat fritters and place them on an absorbent paper.

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