Sweet Chili Sauce
Roasted Kapya Pepper
Calories 490 kcal
Protein 23,8 g
Carbohydrate 109 g
Fat 50,3 g
Fiber 18,5 g
Calcium 141 mg
Potassium 1,4 g
Sodium 1,1 g
Magnesium 119 mg
Iron 5,4 mg
Zinc 3 mg
Phosphorus 356 mg
Boil 1 liter of water.
Wash red lentils. Take them in a small sized pot. Add boiling water to pass over 1-2 fingers over lentils and boil for 5 – 6 minutes.
Wash the chickpeas in cold water. Rub them in the palm of your hand and detach from the membrane. Crush the chickpeas in a mixing bowl in a puree form.
Add boiled lentils to the chickpeas and crush them again.
Chop the roasted kapya pepper into small cubes.
Add roasted pepper, flour, cumin, chili pepper and a pinch of salt – pepper into the bowl (Chickpeas and Lentils) and stir.
When all the ingredients are mixed homogeneously, rest the bowl in the fridge for 4-5 minutes.
For salad; wash the greens in cold water and dry them. Chop kapya pepper in any shape you want. Add 1 tablespoon of olive oil, a pinch of salt and pepper in a mixing bowl and stir. Before serving the salad, add the greens, corns and kapya peppers into the sauce and stir.
Take up to 1 tbsp of veggie balls and roll them into the palm of your hand. (If it sticks to your hand, soak the inside of the palm with some water.) After making the whole mixture into round balls, cover all of them with breadcrumbs.
Use a small-sized pan to cook the veggie balls.
Add ½ tea glass of sunflower oil. When the oil warms up on medium heat, start frying veggie balls. Fry for 3-4 minutes by turning each side.
Take fried veggie balls on the paper towel and let the oil drain.
You can serve Veggie Balls with Sweet Chili Sauce and Kapya & Corn Salad.