Pumpkin seed cheese balls

Pumpkin seed cheese balls

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 308 kcal
, Fat: 23 g
, Carbohydrate: 11 g
, Protein: 12 g

Ingredients

3 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

2tbsp pumpkin seeds
100g leaf spinach (without stalks)
100g cashew nuts
30g pine nuts (or seasoned yeast flakes)
½tsp salt, iodized
1 garlic clove
1tsp lime juice, freshly squeezed
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How it's done

Coarsely grind the pumpkin seeds and transfer to a shallow bowl. Puree the remaining ingredients with a handheld blender. Shape the sticky mixture into three equal-sized balls and toss them in the ground pumpkin seeds.

Cover in cling film and keep airtight to prevent the cheese balls from oxidizing and turning brown. They can be kept in the fridge for at least 4-5 days. Serve with bread for a salad or for brunch.

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