Mix all ingredients well. Spray the molds and pour in the batter. Bake in combi mode 60% steam, 40% heat at 105°C for about 17 minutes. Cool down and then freeze the entire mold with the lid on. Press out as many as you need and color them with a little soy sauce or collorit to resemble a fried pork chop.
2 kg ham purée
1.5 liters whole eggs
1.5 dl meat broth
2 tbsp salt
2 ml black or white pepper
1 dl onion powder
1 tsp collorit
2 dl thickn’up
Energy kcal: 149.52
Protein (g): 11.81
Fat (g): 7.06
Carbohydrates (g): 9.57