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Carrie
Slaves with fried corn and asparagus broccoli
Artisanal finches with asparagus broccoli, corn grits, chickpeas and chili sauce with orange.
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Ingredients
Directions
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Heat the oil in a frying pan and fry the croquettes for 2 min. On high heat around brown.
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Turn down the heat and bake the croquettes for another 10 minutes with the lid on the pan. Times regularly.
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Meanwhile cut the asparagus broccoli into 3 pieces. Heat the oil in a frying pan and cook the asparagus broccoli for 6 minutes on medium heat.
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Let the corn and chickpeas drain in a colander. Add the corn and chickpeas to the asparagus broccoli and stir-fry for another 3 minutes.
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Meanwhile, grate the orange zest of the orange and add the grater together with the chili sauce to the vegetable mixture.
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Season to taste with salt and salt and scoop. Serve with the crooked skis.
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Nutrition
495Calories
Sodium35% DV848mg
Fat49% DV32g
Protein48% DV24g
Carbs8% DV24g
Fiber32% DV8g
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