This recipe is perfect as an appetizer, but also as an idea to get children to eat more vegetables (you just need to omit the chili pepper). They can be customized with different vegetables and are very tasty!
Step 1 of 5: Squeeze the already cooked turnip greens. Chop them finely and place them in a bowl. Prepare a batter of water and flour (chickpea flour is also excellent). Add the batter (about spoonfuls) to the turnip greens and stir.
Step 2 of 5: Then add the salt, the Soaked and squeezed bread, herbs to taste and some Bread crumbs little by little. Knead until you obtain a mixture that can be worked by hand.
Step 3 of 5: Pour the oil into a pan. Add a clove of garlic in its skin and some chili pepper if you like. Heat it up and add the meatballs.
Step 4 of 5: Brown them well, turning them from time to time. Once ready, let them warm slightly and enjoy them.
Step 5 of 5: To make it a complete dish, you can serve it with a chickpea cream. They are delicious!
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving425 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 689 kJ165 kcal | 162 kJ39 kcal |
| Fat | 0.26 g | 0.06 g |
| of which saturated fatty acids | 0.04 g | 0.01 g |
| Carbohydrates | 31.28 g | 7.36 g |
| of which sugars | 16.83 g | 3.96 g |
| Fibre | 11.26 g | 2.65 g |
| Protein | 6.08 g | 1.43 g |
| Salt | 0.38 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
