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Рецепт MUNG bean COTTAGE CHEESE balls - {5 meals}

Name: MUNG bean COTTAGE CHEESE balls - {5 meals}
Cuisine: Italian
Ingredients: . PART-1:; . 2 cups cooked Mung beans, packed (or Lentils); . 1 xLarge egg; . 1 big garlic clove; . 1/2 cup Cottage cheese packed (or pressed cottage cheese, or Feta); . 1/4 cup fresh, Italian Parsley (optional); . 1/4 cup roasted Almonds (or raw walnuts); . 1 tsp. Tomato paste; . 1 tsp. Balsamic vinegar; . > Seasoning:; . 1 tsp. sea salt; . 1 tsp. granulated garlic powder; . 1/2 tsp. each dried herbs: Basil, Marjoram; . PART-2:; . 1/2 cup Parmesan cheese, grated and packed; . 1-1/2 cups dry Breadcrumbs (mix of bread and crackers)...NOTE: use about 1-1/4 cups of breadcrumbs if using pressed Cottage cheese or about 1 cup if using Feta

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A meatless delight which will pleasantly please any meat lover among you.
The high in nutrient Mung bean comes together with the lightness from the cottage cheese.

For a dedicated post...refer to:
http://www.foodessa.com/2017/03/mung-bean-cottage-cheese-balls-5-meals.html

Порций: 12 meatless medium-size unitsballs

Kid Friendly

Italian

Ингредиенты

. PART-1:
. 2 cups cooked Mung beans, packed (or Lentils)
. 1 xLarge egg
. 1 big garlic clove
. 1/2 cup Cottage cheese packed (or pressed cottage cheese, or Feta)
. 1/4 cup fresh, Italian Parsley (optional)
. 1/4 cup roasted Almonds (or raw walnuts)
. 1 tsp. Tomato paste
. 1 tsp. Balsamic vinegar
. > Seasoning:
. 1 tsp. sea salt
. 1 tsp. granulated garlic powder
. 1/2 tsp. each dried herbs: Basil, Marjoram
. PART-2:
. 1/2 cup Parmesan cheese, grated and packed
. 1-1/2 cups dry Breadcrumbs (mix of bread and crackers)...NOTE: use about 1-1/4 cups of breadcrumbs if using pressed Cottage cheese or about 1 cup if using Feta

Инструкции

. Place all the ingredients from PART-1 into a food processor. Pulse a few times and then whirl on MEDIUM speed until a mildly smooth texture is achieved. Place the mix into a large bowl. Then add the ingredients from PART-2 and fully combine. The texture should be quite dense. Cover the bowl with a plastic wrap and refrigerate for a minimum of 1 hour up to overnight.
. Assembly: Pre-heat the oven to 375F and position rack on the 2nd level from the bottom. Prepare a large parchment lined baking pan.
. Afterwards, remove the mix from the refrigerator. With the aid of an ice-cream scoop measure and densely pack 12 portions to then extract and roll to place onto the prepared pan.
. BAKE them for the initial 15 minutes. Then, remove the pan from the oven to gently flip them over for the last 10 minutes.
. Note: if not using them in another recipe right away, have them come to room temperature on the pan. Store in an airtight container in the refrigerator. Keeps up to 5 days.
. Flavourful wishes from Claudia's kitchen...FOODESSA.com