• 150 gr of SOY +

• 3/4 of common flour or chickpea flour

• 1 garlic, minced

• 1 Onion

• Chicken soup

• Extra fine breadcrumbs or soybeans

• Spices to taste: salt, black pepper, cumin, oregano.

PREPARATION

In a bowl, hydrate the soy with warm water and chicken broth for 30 minutes.

Then drain and add pepper and salt to taste, 100 g of chickpea flour, basil, parsley and chives previously chopped.

Process everything well and let the mixture cool for half an hour.

Once the mixture has cooled, form strips with it and place a crochet stick in the middle.

Wrap them in plastic wrap and put them back in the fridge for 30 minutes.

I dipped each of the sticks in eggs, parsley, salt and pepper and coated them with ultra-fine soy sauce or batter.

Finally, fry them or put them in the oven.

Ready to enjoy!