|per 100 g||Total Recipe|
|Gross weight||100 g||692 g|
|Energy||1298 kJ / 311 kcal||8980 kJ / 2148 kcal|
|Sat. fat||1 g||4 g|
|Unsat. fat||2 g||9 g|
|Fibre||11 g||72 g|
|Salt||304 mg||2099 mg|
15 gCoriander leaves
3 gPepper, black
1 gCayenne pepper
692 gTotal recipe weight
Heat the deep fryer to 180°C / 356°F
Blend all ingredients shortly until the struckture is between grainy and smooth.
Use the ice cream scope to form balls of about 30 grams and fry. 4 - 7 balls at a time for 2 - 3 minutes until golden brown.
Serve with tomato salsa, aioli, a salad and pita bread.