House of Knorr Recipes
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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • ½ Chicken soupstock
  • 6 bread slices
  • Salt
  • 1 tbsp soya sauce
  • 1 tsp garlic
  • ¼ tsp black peper,
  • ½ tsp red chillies crushed
  • ½ cup knorr tomato ketchup
  • ¼ cup boiled corn
  • ¼ cup spring onion
  • ¼ cup capsicum
  • 1 beaten egg
  • Bread crumbs for coatin
  • tbsp oil

method

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  • Heat oil

  • Fry garlic, then chicken soupstock.

  • Add all the seasoning and then ketchup.

  • Put vegetables and cook for a while.

  • Take bread slice in hand, soak it in water and squeeze the excess water.

  • Put chicken filling in the center and make a ball shape

  • Dip in beaten egg and coat with bread crumbs.

  • Deep fry till golden brown.

  • Serve hot

INGREDIENTS

  • ½ Chicken soupstock
  • 6 bread slices
  • Salt
  • 1 tbsp soya sauce
  • 1 tsp garlic
  • ¼ tsp black peper,
  • ½ tsp red chillies crushed
  • ½ cup knorr tomato ketchup
  • ¼ cup boiled corn
  • ¼ cup spring onion
  • ¼ cup capsicum
  • 1 beaten egg
  • Bread crumbs for coatin
  • tbsp oil


method

  • Heat oil

  • Fry garlic, then chicken soupstock.

  • Add all the seasoning and then ketchup.

  • Put vegetables and cook for a while.

  • Take bread slice in hand, soak it in water and squeeze the excess water.

  • Put chicken filling in the center and make a ball shape

  • Dip in beaten egg and coat with bread crumbs.

  • Deep fry till golden brown.

  • Serve hot

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