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.
-
25 minMain dishRed onions, Red pepper, red peppers, White beans, sunflower oil, Soft Taco Donkey Kit, chorizo, sour cream,spicy bean tacos
-
25 minMain dishpuff potato, lime, salad onion, corn kernels crispy, cut organic red cabbage, fresh pineapple pieces, (peanut) oil, vegaschnitzel, tomato, creme fraiche,vegaschnitzel with mexican salad and baked potato
-
40 minMain dishElstar apple, yellow bell pepper, fresh ginger root, chicken breast, fresh coriander, traditional olive oil, korma curry paste, chicken broth from tablet, coconut milk, basmati rice,indian coconut chicken soup
-
35 minMain dishcod fillet, juice and grater of a lemon, river carriages, hüttenkäse, fresh dill, finely chopped, dry white wine, whipped cream,cod with crayfish
Nutrition
485Calories
Sodium0% DV1.7g
Fat37% DV24g
Protein32% DV16g
Carbs15% DV45g
Fiber48% DV12g
Loved it