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Bean and Olive Balls

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Bean and Olive Balls
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 6 h. 10 min.
Ready in
Calories:
585
calories
Calories
0
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie585 kcal(28 %)
Protein15.73 g(16 %)
Fat41.2 g(36 %)
Carbohydrates45.81 g(31 %)
Sugar added0 g(0 %)
Roughage10.14 g(34 %)
Vitamin A43.89 mg(5,486 %)
Vitamin D0 μg(0 %)
Vitamin E3.89 mg(32 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.13 mg(12 %)
Niacin8.62 mg(72 %)
Vitamin B₆0.38 mg(27 %)
Folate184.38 μg(61 %)
Pantothenic acid1.15 mg(19 %)
Biotin23.76 μg(53 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.94 mg(7 %)
Potassium720.05 mg(18 %)
Calcium84.43 mg(8 %)
Magnesium144.48 mg(48 %)
Iron4.63 mg(31 %)
Iodine0.15 μg(0 %)
Zinc2.58 mg(32 %)
Saturated fatty acids22.44 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
each
For the balls
350 grams
dried, green Mung bean
100 grams
black Olives (pitted)
2 sprigs
2
80 grams
freshly ground Pepper
1 splash
Vegetable oil (for frying)
For the dip
1
2 centimeters
1 tablespoon
100 grams
Peanut butter (chunky)
1 generous pinch
350 milliliters
1 teaspoon

Preparation steps

1.

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.

2.

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.

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