Hippo Tops | Chick Peas | Chicken

• 4 chicken filets
• 100g cooked chick peas
• 2 punnets Shiso Purple
• 1 eggs medium
• 2 pinches of ground cumin
• 2 pinches of table salt 
• 1 pinch of white ground pepper
• a few Hippo Tops
• 300g cooked lentils
• 4 spoons tahini and paprika sauce

• Blitz in a robot ‘cutter’ the chicken with the chick peas, add the salt, pepper and ground cumin. Add the egg at the end.
• Make some quenelle with the chicken mix and shallow fry them at medium temperature in vegetable oil until fully cooked.
• Arrange on the plate as seen on the picture.

Recipe: Franck Pontais