5 delicious party snack recipes

Find out how to prepare simple and tasty dishes at home

Party snacks have the incredible gift of turning any celebration into an even more special moment. With their irresistible combination of flavors and textures, these little delights conquer palates of all ages. Furthermore, a great advantage is the ease of preparation, which makes them the ideal choice for those looking for the perfect combination of taste and ease.

So, check out 5 party snack recipes to make your days and celebrations even better!

chicken thigh

ingredients

• 2 cups of milk tea
• 2 teacups of water
• 2 chicken broth tablets
• 4 tablespoons of oil
• 100 g of margarine
• 1 grated onion
• 2 cloves of garlic
• 3 1/2 cups wheat flour
• 1 cup cornmeal
• 1 kg of breast cooked chickenseasoned and chopped
• 6 eggs for breading
• Breadcrumbs for breading
• Oil for anointing and brushing

Preparation method

Place the milk, water, chicken broth, oil, margarine, onion and garlic in a pan. Place over medium heat and bring to a boil. Add the mixed wheat and corn flour. Stir until it thickens and leaves the pan. Grease a smooth surface with oil and work the dough with a spatula. Take a portion of the dough, form a ball and press with your hands until you obtain a 2 cm thick disc. Stuff with a teaspoon of chicken and close. Dip it in the egg and breadcrumbs. Place the legs on a greased baking tray, brush them with oil and place them in a high oven for 30 minutes.

Fried cod meatball

ingredients

• 500 g of cod skinless and boned, desalted for 48 hours
• 3 potatoes in their skins, boiled and mashed
• 1/2 cup milk
• 4 eggs (yolk and white separated)
• 3 tablespoons chopped parsley
• Salt and ground black pepper to taste
• 3 cups of oil

Preparation method

In the processor, blend the cod well for 5 minutes. In a bowl, mix the potatoes, cod, milk, egg yolks and parsley until smooth. Season with salt and pepper. Using a mixer, beat the egg whites until stiff peaks form. Gently mix into the cod paste. In a pan, over medium heat, heat the oil well. Using two spoons, form the dough into gnocchi. Fry them for two minutes or until they are evenly golden. Drain it on absorbent paper and serve.

Kibbeh with bacon

ingredients

• 500 g of wheat per kibbeh
• 3 cups boiling water
• 2 chicken bouillon cubes
• 1 cup crushed mint tea
• 1 onion chopped
• Salt and ground black pepper to taste
• 500 g of minced meat
• 2 cups bacon, chopped, fried and drained
• Fry oil

Preparation method

In a container, soak the corn in boiling water with the dissolved chicken bouillon cubes. Let stand for 15 minutes, stirring occasionally, or until the water dries and cools. Add the other ingredients, mixing well. Shape the kibbehs with your hands. In a pan, heat the oil over medium heat. Fry the kibbehs for 10 minutes or until lightly browned. Remove from the pan, drain on absorbent paper and serve immediately.

Sausage roll

ingredients

• 700 g of wheat flour
• 10 g of organic dry yeast
• 2 tablespoons of sugar
• 1 cup milk tea
• 3 eggs
• 6 tablespoons of sunflower seed oil
• 1/2 tablespoon salt
• 500 g of sausage
• 1 egg yolk mixed with 1 tablespoon sunflower oil for brushing
• Wheat flour for dusting
• Oil for anointing

Preparation method

In a bowl mix the wheat flour with the yeast. Add the other ingredients, except the sausage and the egg yolk with the oil, mixing well. If necessary, add a little more milk. Cover the bowl and let the dough rise until it doubles in volume. Roll out pieces of dough on a floured surface and cut out rectangles the size of the sausages. Roll it up, making a single turn. Cut into four pieces. Place on a baking tray greased and sprinkled with flour. Brush with egg yolk mixed with oil and leave to rest for 30 minutes. Bake in a preheated oven at medium temperature for 20 minutes or until golden brown.

Cassava croquettes with dried meat

ingredients

• 1kg of manioc cooked
• 1 kg of desalted and cooked dried meat
• 4 tablespoons of oil
• 3 tablespoons chopped onion
• 2 crushed garlic cloves
• 1 cup tomato sauce
• Salt and ground black pepper to taste
• 1 cup parsley tea
• 2 cups wheat flour
• 4 eggs beaten for breading
• Breadcrumbs for breading
• Fry oil

Preparation method

Puree the cassava through a juicer and set aside. Chop the dried meat. In a pan, over medium heat, sauté the onion and garlic until golden brown. Add the dried meat and brown for 5 minutes. Add the tomato sauce, salt and black pepper. Without stopping stirring, add the chopped parsley and cassava. Add the wheat flour and stir until it comes out of the pan. Set aside and wait for it to cool. So, do the croquettes and dip them in the egg and breadcrumbs. In a pan, add the oil and heat over medium heat. Fry the croquettes until golden brown and drain on absorbent paper. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.