
Pea and Mint Meatballs
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.
Ingredients
- Peas
300300 - Rice
7575 - Cricket flour
30g30g - Shallot
1unit1unit - Mintto taste
- Breadcrumbsto taste
- Seed oil
120120 - Soy milk
6060 - Lemon juice
0.5unit0.5unit - Salt
1tablespoon1tablespoon - Turmericto taste
- Chivesto taste
Preparation
- STEP 1 OF 5
Blend 80% of the peas with the shallot and mint.
- STEP 2 OF 5
In a pot, boil the rice for 15 minutes or until it becomes tender.
- STEP 3 OF 5
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.
- STEP 4 OF 5
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.
- STEP 5 OF 5
Bake the meatballs at 200°C for 15 minutes.
General Information
Storage notes
Store in the refrigerator for 3-4 days
More information
You can use the same recipe to also prepare insect-based burgers.
Origin
Saint Pierre e Miquelon
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins6.46g·24%
- Carbohydrates11.69g·44%
- Fats3.85g·14%
- Fibers4.68g·18%