The advantages of this recipe : rich in protein and taste
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4 people - 45 minutes - 13 ingredients
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The Ingredients Raw rice - 100g Beetroot juice Espelette pepper - 1 tsp |
Step 1
- Cook the rice
- Cook the chickpeas in water over low heat
Step 2
- Brown the chopped onion in a frying pan until it turns golden brown.
- Add the cooked and diced beets with the juice, Espelette pepper and cumin.
- Gradually add the sweet soy sauce
- Reduce everything
Step 3
- Mix the chickpeas with the garlic and coriander , set aside
- Mix the onion-beetroot mixture, adding 2 large pinches of salt.
- Add the rice flour and cooked rice and mix. Be careful not to puree the mixture.
- Put everything together in the blender and blend until combined.
- You should get a slightly sticky pink mixture.
Step 4
- Form balls with a small spoon, roll them in breadcrumbs and fry them in oil .
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Our advice
To save time: Don't hesitate to buy ready-cooked chickpeas To vary the pleasures: Replace the beetroot with carrot and add the spices you like! |
This recipe, in addition to delighting your taste buds with its spicy and strong flavors, will provide you with fiber and protein!
Nutritional values per 100g
| Energy (kJ) | 795 |
| Energy (kcal) | 191 |
| Proteins | 4.5 |
| Carbohydrates | 20 |
| including sugars | 3.3 |
| Lipids | 9.5 |
| of which saturated fatty acids | 1.4 |
| Dietary fiber | 3.5 |
| Salt | 1.3 |
