Pea and mint meatballs enriched with cricket flour for a touch of complete and natural proteins. The vegetarian version of classic meatballs, tasty and with a reduced environmental impact.
Blend 80% of the peas with the shallot and mint.
In a pot, boil the rice for 15 minutes or until it becomes tender.
Mix the blended peas with the cooked rice, add the cricket flour and salt. Finally, add the breadcrumbs, which will help absorb the excess water.
Prepare the mayonnaise by mixing the soy milk, seed oil, and lemon juice with an immersion blender. Add turmeric to half of the mayonnaise and chives to the other half.
Bake the meatballs at 200°C for 15 minutes.
Store in the refrigerator for 3-4 days
You can use the same recipe to also prepare insect-based burgers.
Saint Pierre e Miquelon
| Energy (kcal) | 114.01 |
| Carbohydrates (g) | 11.69 |
| of which Sugars (g) | 3.98 |
| Fat (g) | 3.85 |
| of which Saturates (g) | 0.56 |
| Protein (g) | 6.46 |
| Fiber (g) | 4.68 |
