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Deep fried vegetable balls
(1 vote)
Health Score:
99 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 55 mins
Calories:
312
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 135.2 μg | (225 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 973 mg | (24 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 250 grams Cauliflower
- 500 grams floury potatoes
- 150 grams Chickpea flour
- 2 Tbsps freshly chopped cilantro
- 1 tsp Garam Masala
- freshly ground peppers
- salt
- vegetable oil (for frying)
Preparation steps
1.
Rinse the cauliflower and cut into chunks. Rinse, peel and quarter the potatoes. Cook both vegetables in a steamer for about 15 minutes until soft, then mash and place in a bowl. Add the chickpea flour, coriander, garam masala, pepper and salt, and knead together well. Add a little more chickpea flour as needed. Form the mixture into 20 round balls.
2.
Fry the balls in hot oil until golden brown, about 3 minutes.
3.
Remove from the oil and drain on a paper towel.
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