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Meatballs with peas and mint

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  • Peas 300 g
  • Rice 75 g
  • Cricket flour 20 g
  • Shallots 1 pc
  • Mint To taste
  • Breadcrumbs To taste
  • Sunflower oil / seed oil 120 g
  • Soy milk 60 g
  • Lemon juice Half
  • Salt 1 tbsp
  • Turmeric, chives, herbs for flavouring To taste


  1. Blend 80% of the peas with shallots and mint. Separately in a pot, boil the rice for 15 minutes or until tender.
  2. When everything is ready, mix it together in a bowl and add salt, peas and cricket flour. Add the breadcrumbs last, its function is to absorb the excess water, so add it carefully.
  3. Prepare the mayonnaise by putting the soymilk, seed oil, lemon juice, and mixing it with the blender.
  4. Divide the mayo into two equal parts, then add some turmeric to the first and mix it. For the second mayo, add some finely chopped chives.
  5. Now put the meatballs in the oven at 200°C for 15 minutes.

These meatballs provide the same nutritional values as traditional meatballs.

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