Deep Fried Vegetable Balls
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
397
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp finely chopped shallots
- 1 Tbsp butter
- 250 grams Boy Peas (frozen)
- 100 milliliters Vegetable broth
- 50 grams Whipped cream
- 1 scallion
- ½ bunch parsley
- 100 grams Feta
- 2 cooked potatoes (the previous day (approximately 150 grams)
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- Pastry flour (as needed)
- breadcrumbs
- vegetable oil (for frying)
Preparation steps
1.
Fry shallots in butter until translucent, add peas and continue cooking. Pour in broth and cream and cook for about 5 minutes until soft. Puree with a hand blender and press if desired through a sieve.
2.
Rinse scallions, trim and chop very finely. Rinse parsley, shake dry and finely chop. Cut feta into small cubes. Peel potato and grate. Mix everything with eggs and season with salt, pepper and nutmeg. Create small balls from the mixture with slightly damp hands (possibly add a little flour to the dough if it is too soft), roll ball in breadcrumbs and fry in hot oil until golden brown. Place on paper towels to absorb grease and serve hot.
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