Pea and Pistachio Pakoras
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
389
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 139.1 μg | (232 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 328 μg | (109 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 756 mg | (19 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5.333 cups peas (frozen)
- ¾ cup shelled Pistachio (finely chopped)
- 2 sprigs parsley (finely chopped)
- 2 scallions (finely chopped)
- 1 egg
- ½ cup Chickpea flour
- lemon juice
- vegetable oil (for deep-frying)
Preparation steps
1.
Briefly blanch the peas in salted water. Quench in cold water, drain well, and roughly chop in a food mixer. Transfer to a bowl.
2.
Add the pistachios, parsley, spring onions and egg and mix together. Mix in enough gram flour for the mixture to be able to hold its shape well. Season with salt, ground black pepper and a dash of lemon juice.
3.
With wet hands, shape the mixture into small balls and toss in the remaining flour. Fry in batches in hot oil (approx. 180°C, 350°F) for 5-6 minutes. Drain on kitchen paper and serve, with a dip if desired.
