Vendée-style Frog Leg Toasts

By SEB_UK

A very French taste of tradition.

Ingredients

• 3 frog legs,
• 50 g/2 oz mogette white kidney beans (from the French Vendée region),
• 1 clove garlic,
• 1 leaf fresh basil,
• 1 sprig fresh chervil,
• 1 sprig fresh chives,
• 1 sprig flat-leaf parsley,
• 1 slice country-style bread,
• Salt, pepper

Details

Servings 1
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Cut the bread diagonally into pretty, very thin slices. Dry them for 5 minutes in the ActiFry. Rub with garlic. Set aside.

Mix the mogette beans with the chopped herbs. Heat for 5 minutes in the ActiFry.

Then, place the frogs legs on top of the beans, season and cook for another 5 minutes. Spread the beans on the slices of toast and line the frog legs on top.