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

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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@bettybossi.ch

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

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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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