Veggie balls with plantain — Guac
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Macros (per serving)

Fat

74%

(10 g)

Protein

3%

(1 g)

Carbs

23%

(7 g)

6 g Net,

1 g Fiber

124 Calories (per serving)

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Veggie balls with plantain

Ingredients

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Balls

15

Plantain

240 g

Egg

1 piece

Zucchini

150 g

Fresh parsley

3 Tbsp

Coconut flour

20 g

Arrowroot powder

15 g

Black pepper

to taste

Celtic sea salt

to taste

Coconut oil

150 g

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

20 min

1

Remove the skin from the banana and cut the flesh into slices.

2

Puree the slices of plantain with the egg until smooth.

3

Stir the zucchini, parsley, coconut flour, arrowroot, pepper and salt through the mixture.

4

Heat the coconut oil in a saucepan over medium-low heat. When you drop a drop of batter into the pan, it must sizzle and bubble.

5

Use 2 spoons to form a ball from the batter and drop into the hot oil. Bake 3 balls at the same time.

6

Turn the balls after a few minutes using a spoon or spatula and then fry them for another 2 minutes on the other side.

7

The balls should be nice and golden after baking and no longer liquid on the inside. Are they too dark, but still liquid? Then lower the heat a little and fry the balls longer. Are they not turning brown? Then you might turn the heat up a bit!

8

Serve with guacamole or another dip of your choice.

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Details

Allergens

Fruit, Chicken egg

Diet

Paleo, Vegetarian

Course

Snack, Side dish, Appetizer

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Marinka Bil

Marinka Bil

1318 Recipes

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