Add this sensational side to your Sunday roast menu.
Ingredients
- 6 slices prosciutto
- 50g butter
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons wholegrain mustard
- 2 tablespoons chopped fresh sage leaves
- 2 1/2 cups fresh white breadcrumbs
- 2 eggs, lightly beaten
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole mini muffin pans. Cut prosciutto slices in half lengthways. Cut each in half crossways to make 24 pieces. Line sides of muffin holes with prosciutto.
- Step 2Melt butter in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Stir in mustard. Cook, stirring, for 1 minute. Remove from heat. Stir in sage and breadcrumbs. Cool for 5 minutes. Add eggs. Stir to combine. Season with pepper.
- Step 3Spoon 1 tablespoon mixture into 1 hole of prepared pan. Using the back of a teaspoon, press mixture into hole. Repeat with remaining mixture. Bake for 15 to 20 minutes or until golden. Serve.
Nutrition
226 kj
Energy
2.7g
Fat Total
1.4g
Saturated Fat
0.5g
Fibre
2.5g
Protein
24mg
Cholesterol
172mg
Sodium
4.7g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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