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For 4 people: 300 g chickpea flour 200 g boiled cauliflower-broccoli-300 g-300 g boiled cabbage-1 teaspoon curry-1 teaspoon cumin 1 teaspoon coriander-1-teaspoon turmeric-oil-salt-pepper
Reduce to puree the cauliflower florets and broccoli. Chop finely in a food processor the raw cabbage. Harvest vegetable puree in a bowl, combine the chickpea flour, spices, salt and pepper.
Stir and add water, a little at a time, until the mixture is creamy but consistent. Let stand 30 minutes.
Heat plenty of oil for frying. With the mixture, formed into balls using two spoons and let them fall gently in hot oil. When they are golden brown, drain and appoggiatele on paper towels.
Semplici, ma di gusto deciso, queste polpettine sono ideali servite con una salsina di pomodoro fresco e basilico.
(Ricetta tratta dal giornalino News della Esselunga)