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Suzanne Frideres
Pistacheburgers with cheese dip
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Ingredients
Directions
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Remove the seeds from the peppers and cut out starches from the flesh. Keep separate. Mix the ingredients for the cheese dip.
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Puree the nuts coarsely with chickpeas, egg, celery, salt and pepper. Form small people with moist hands.
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Heat 1 tablespoon of oil in a gourmet pan and fry the pistachios in 3-4 minutes per side until golden brown.
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Put a paprika grid, possibly briefly baked, on it. Spoon some of the cheese dip and garnish with some chopped nuts and parmesan. Serve the rest of the cheese dip.
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Nutrition
450Calories
Fat52% DV34g
Protein34% DV17g
Carbs5% DV15g
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