Apparaten en accessoires
Cauliflower and fennel nuggets with ajvar
Voorbereiding. 30min
Totaal 1u. 35min
35 pieces
Ingrediënten
Ajvar (capsicum and eggplant dip)
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red capsicums (approx. 420 g), cut into halves and deseeded2
-
eggplant (approx. 350 g), cut into halves lengthways1
-
olive oil plus extra for drizzling40 g
-
garlic clove1
-
fresh red chilli deseeded if preferred1
-
pitted Kalamata olives6
-
fresh flat-leaf parsley leaves only4 sprigs
-
salt2 pinches
-
ground smoked paprika2 pinches
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lemon juice20 g
Cauliflower and fennel nuggets
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water500 g
-
cauliflower florets150 g
-
fennel bulb trimmed and cut into slices150 g
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cheddar cheese cut into cubes (3-4 cm)100 g
-
spring onions/shallots (approx. 60 g), trimmed and cut into quarters3
-
fresh flat-leaf parsley leaves only, plus extra (optional) to serve2 sprigs
-
garlic clove1
-
olive oil20 g
-
breadcrumbs100 g
-
Dijon mustard1 tsp
-
egg1
-
salt1 tsp
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ground black pepper1 tsp
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nutritional yeast2 tsp
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pine nuts40 g
-
lemon cut into wedges, to serve (optional)
Moeilijkheidsgraad
gemakkelijk
Voeding per 1 piece
Natrium
142.8 mg
Eiwitten
2 g
Calorieën
244.8 kJ /
58.3 kcal
Vetten
4 g
Vezels
1.1 g
Verzadigd vet
0.9 g
Koolhydraten
3.2 g
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Vegetarian Kitchen
87 recepten
Australië en Nieuw-Zeeland
Australië en Nieuw-Zeeland
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