Chicken pulpetti are delicious. What more can I say? Spiced up with fennel seeds and thyme, and so easy to make! Serve with courgettes/marrows in piquant sauce


  • 1 tablespoon thyme and 1 tablespoon fennel seeds roasted and lightly ground in a pestal and mortar
  • 2 slices of bread
  • Small cup of milk
  • 1 large onion finely diced
  • 2 cloves garlic crushed
  • 1 kg chicken thighs deboned and minced
  • 2 tablespoons tomato paste (kunserva)
  • 60 grams of livers diced
  • ½ lemon juiced
  • 2 eggs lightly beaten
  • Salt and pepper
  • Small handful of parsley chopped to garnish


  1. Soak the bread in milk for a few minutes. Squeeze the milk and then roughly tear in pieces.
  2. Mix all ingredients together (except the parsley) in a large bowl.
  3. Form into large round patties (about 2 tablespoons)
  4. Preheat oven to 180oC.
  5. Shallow fry the pulpetti for 4 minutes on each side.
  6. Place the pulpetti in a baking dish and bake in the oven for 20 minutes or until cooked through.
  7. Garnish with parsley and serve with marrows in a piquant sauce.