Couscous pea balls on carrot-blackberry salad
Source: https://www.gefu.com/rcp_recipe/couscous-pea-balls-on-carrot-blackberry-salad
Total time:
45 Minutes
Ingredients
| 250 | g | Frozen peas |
| 200 | ml | Milk |
| 200 | g | Couscous |
| 2 | Egg yolk | |
| 60 | g | Breadcrumb |
| 300 | g | Carrots |
| 100 | g | Blackberries |
| 50 | ml | Light balsamic vinegar |
| 100 | ml | Olive oil |
| 20 | g | Black sesame seeds |
| Salt | ||
| Pepper | ||
| Sugar | ||
| Sunflower oil |
Preparation
Pea purée:
Cook the peas in milk until soft. Remove the peas from the milk and press them through a fine sieve using the FLOTTE LOTTE® with the 1mm perforated disk. Return the hot milk to the pea purée. Fill the purée into sterilized jars, seal them tightly, and let them stand upside down for 15 minutes.
The pea purée will keep for several weeks in the refrigerator.
Prepare the couscous according to the package instructions and let it cool. Mix the couscous, pea purée, egg yolk, and 30g breadcrumbs together. Season with salt and pepper. Shape the mixture into small balls and coat them with the remaining breadcrumbs. Sauté the balls in a pan until golden brown on all sides.
For the salad, use the SPIRELLI 2.0® spiralizer to create carrot spirals. Add blackberries and black sesame seeds, and season with vinegar, oil, salt, and sugar.
Nutritional values per serving
| Energy | 1.243,0 kJ | |
|---|---|---|
| Calories | 566,0 kcal | |
| Protein | 14,0 g | |
| Fat | 38,0 g | |
| Carbohydrates | 42,0 g |
Organisation
Category
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