Bean and Olive Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the balls
- 350 grams dried, green Mung bean
- 100 grams black Olives (pitted)
- 2 sprigs parsley
- 2 scallions
- 80 grams Rice flour
- salt
- freshly ground peppers
- 1 splash lemon juice
- vegetable oil (for frying)
- For the dip
- 1 garlic clove
- 2 centimeters ginger
- 1 Tbsp vegetable oil
- 100 grams Peanut butter (chunky)
- 1 generous pinch Chili powder
- 350 milliliters Coconut milk
- 1 tsp lemon juice
- salt
Preparation steps
For the balls, soak the beans in water for about 5 hours. Drain and crush until slightly lumpy along with the drained olives.
Rinse the parsley, shake dry, pluck off the leaves and chop finely. Rinse, trim and finely chop the scallions. Mix with the parsley into the beans. As necessary, add some cold water and rice flour and mix until the mixture is easy to shape. Season with salt, pepper and lemon juice.
With wet hands, shape into small balls and roll in the rice flour. Fry in some oil at about 175°C (approximately 350ºF) for 5-6 minutes. Drain on paper towels.
For the dip, peel the garlic and ginger. Sweat together briefly in some oil. Sauté the peanut butter and chili powder and pour in the coconut milk. Simmer for a few minutes until creamy and season with lemon juice and salt.
Serve as a dip with the balls.
