Filter
Reset
Sort ByRelevance
PDXemily
Paprika-shallot-chickpea puree with vegaschnitzels and tortilla chips
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the chickpeas without boiling and pour them off. Mash the chickpeas with the peppers, shallots, cumin, chili powder, coriander and 2 tablespoons of olive oil.
-
Heat the rest of the olive oil and fry the schnitzels or burgers in 3-4 minutes per side golden brown and done.
-
Serve the vegetable puree with the schnitzels and a lime wedge. Serve the tortilla chips and add.
-
45 minMain dishfrozen puff pastry, onion, traditional olive oil, Dutch stir fry mix, fresh pink prawn, medium sized egg, Garlan cream cheese,savory pie with shrimps and cream cheese
-
15 minMain dishtortellini filled with cheese, sour cream, creme fraiche, cream cheese natural, milk, garlic, nutmeg, frozen spinach à la crème, mature cheese,tortellini spinach dish
-
10 minMain dishgreen beans, mashed potatoes with cheese, Red pepper, Quorn pieces, ground cheese,scalloped vegetarian hachee
-
35 minMain dishostrich steaks, ground pimento, chili pepper from the mill, onion, oil, garlic, curry powder, vinegar, apricot jam, salt and pepper, cold butter or margarine,ostrich braai with apricot sauce
Nutrition
485Calories
Sodium0% DV1.7g
Fat37% DV24g
Protein32% DV16g
Carbs15% DV45g
Fiber48% DV12g
Loved it