Pea Balls
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
493
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17 g | (57 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 152.9 μg | (255 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 338 μg | (113 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 962 mg | (24 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Peas (frozen)
- salt
- 100 grams Shelled pistachio
- 2 sprigs parsley
- 2 scallions
- 1 egg
- 80 grams Chickpea flour
- freshly ground peppers
- 1 splash lemon juice
- vegetable oil (for cooking)
Preparation steps
1.
Blanch peas in salted water. Drain and rinse in cold water, drain again. Chop coarsely in a food processor. Place into a bowl. Chop pistachios finely and add to peas. Rinse parsley, shake dry, pluck off leaves and chop finely. Rinse and dry scallions, chop finely. Add parsley, scallions and egg to peas.
2.
Add chickpea flour as needed until mixture is malleable. Season with salt, pepper and lemon juice. With wet hands, shape into small balls and coat with the rest of flour. Heat oil in a pan (to 175°C) (approximately 350°F) and cook balls, few at a time, for about 5-6 minutes. Drain on paper towels and serve with a dip, if desired.
