Crispy bites and turmeric mayonnaise

Ingredients

Crispy bites

• 1 can (540 ml) chickpeas, rinsed and drained
• 125 ml (½ cup) quick-cooking rolled oats
• 250 ml (1 cup) ricotta
• 45 ml (3 tbsp.) sun-dried tomatoes preserved in oil, chopped
• 2 minced garlic cloves
• 10 ml (2 tsp.) Herbes de Provence
• Salt and pepper from the mill
• 180 ml (¾ cup) pretzels
• 60 ml (¼ cup) olive oil

Turmeric Mayonnaise

• 125 ml (½ cup) mayonnaise
• 5 ml (1 tsp.) ground turmeric
• Salt and pepper from the mill

Path to follow

Crispy bites

1. In a food processor, grind the pretzels into breadcrumbs and set aside.
2. Still in a food processor, combine all the ingredients except the breadcrumbs and olive oil. If necessary, add a little oatmeal (if too wet) or water (if too dry) so that the preparation holds together well.
3. Shape into small balls the size of ping-pong balls. Spread the breadcrumbs on a plate and coat the meatballs.
4. In a skillet over medium heat, heat the olive oil and cook the meatballs for 10 minutes or until golden brown on all sides.

Turmeric Mayonnaise

Combine all ingredients in a bowl and serve with meatballs.

For adventurers

Add 15 ml (1 tbsp) of Dijon mustard and 15 ml (1 tbsp) of honey to the turmeric mayonnaise.

June 18, 2021 0 comments

15 min

6

15 min

Se congèle trois mois.