Peanut Stuffing Balls
|Fresh white breadcrumbs||6 Ounce (175 g)|
|Fresh parsley||1⁄2 Ounce, chopped (15 g)|
|Freshly ground black pepper||1⁄2 Teaspoon (2.5 ml)|
|Salted peanuts||4 Ounce, ground (100 g)|
|Butter||2 Ounce (50 g)|
|Egg||1 , beaten|
1 In a bowl, put the breadcrumbs, parsley, pepper and peanuts.
2 Gradually add the butter in pieces and work gently with the fingertips.
3 Add in the beaten egg to bind the mixture.
4 Form 12 small balls from the mixture about the size of walnuts.
5 The stuffing is ready to use at this stage, however, if you want to freeze then open (flash) freeze until firm.
6 Transfer to a rigid container and pack, separating each layer with foil.
7 Seal the container, label and freeze.
8 Use as desired.
9 If frozen, In a pan, heat some oil and shallow fry from frozen until crisp and heated through, turning occasionally.
10 Or dot with butter and reheat from frozen in a preheated hot oven (220°C/425°F or Gas Mark 7) for 20 minutes or until heated through.
Serving size: Complete recipe
Calories 1642 Calories from Fat 1034
% Daily Value*
Total Fat 121 g185.6%
Saturated Fat 41.8 g209.2%
Trans Fat 0 g
Cholesterol 333.4 mg111.1%
Sodium 1719 mg71.6%
Total Carbohydrates 113 g37.8%
Dietary Fiber 15.4 g61.7%
Sugars 12.7 g
Protein 39 g78.9%
Vitamin A 57.3% Vitamin C 33.2%
Calcium 45% Iron 69.6%
*Based on a 2000 Calorie diet