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Heat the oven to 200°C and attach Braun’s MQ 30 chopper accessory to a suitable hand blender. Place the almonds, breadcrumbs and salt in the chopper accessory and pulse until combined.
Attach Braun’s MQ 10 whisk accessory to the hand blender and beat the eggs directly in the beaker on low speed. Then place the beaten egg, flour and almond breadcrumbs on 3 separate plates. Coat each chicken piece in flour, dusting off the excess, then dip in egg and roll in breadcrumbs.
Place the crusted chicken fingers on a baking tray and bake for 30 minutes until crisp and golden.
Meanwhile, for the sweet potato purée, peel and cut the 3 sweet potatoes into 5cm chunks. Boil the sweet potatoes over a medium heat in a covered pan of salted water for 10 minutes or until tender. Drain well, then return to the heat for a few seconds to dry off any excess moisture.
Attach Braun’s MQ 50 purée accessory to your hand blender, then add the butter, lemon juice and cream to the sweet potatoes and purée to a creamy, smooth consistency. Finally, season with salt and pepper and serve with the almond crusted chicken fingers.
Heat the oven to 200°C and attach Braun’s MQ 30 chopper accessory to a suitable hand blender. Place the almonds, breadcrumbs and salt in the chopper accessory and pulse until combined.
Attach Braun’s MQ 10 whisk accessory to the hand blender and beat the eggs directly in the beaker on low speed. Then place the beaten egg, flour and almond breadcrumbs on 3 separate plates. Coat each chicken piece in flour, dusting off the excess, then dip in egg and roll in breadcrumbs.
Place the crusted chicken fingers on a baking tray and bake for 30 minutes until crisp and golden.
Meanwhile, for the sweet potato purée, peel and cut the 3 sweet potatoes into 5cm chunks. Boil the sweet potatoes over a medium heat in a covered pan of salted water for 10 minutes or until tender. Drain well, then return to the heat for a few seconds to dry off any excess moisture.
Attach Braun’s MQ 50 purée accessory to your hand blender, then add the butter, lemon juice and cream to the sweet potatoes and purée to a creamy, smooth consistency. Finally, season with salt and pepper and serve with the almond crusted chicken fingers.
