Piselette

Preparation

1. STEP 1 OF 7

   In a saucepan, add the peas with a sauté of leeks and cover them 2/3 with water, add salt and let them cook for about 20 minutes (or until they are almost completely cooked)

2. STEP 2 OF 7

   After 15 minutes, add a crumbled block of tofu and the soy sauce.

3. STEP 3 OF 7

   Blend with an immersion blender, trying not to turn them into a complete cream (the remaining water in the saucepan should be much less than half.)

4. STEP 4 OF 7

   Add the spices and starch and let the mixture rest. If it is still too soft, add more starch or breadcrumbs.

5. STEP 5 OF 7

   Once cooled, take a portion of the mixture, flatten it slightly and coat it in corn flour (for the gluten-free version) and place them on a baking sheet covered with parchment paper or in an air fryer, covered with parchment paper.

6. STEP 6 OF 7

   Cook in the air fryer at 180°C for about 15 minutes, in the oven at 200°C for about 17 minutes.

7. STEP 7 OF 7

   Let them cool a bit and then eat as you prefer, for example with a side of salad and tomatoes.

General Information

Analysis

Macronutrients (100 gr)