Mexican OvenBake crispy vegetable balls 

​  

Art 1603

​ 

• Taste: Tex Mex with brown rice, bell pepper and dried tomatoes and you get a real Mexican flavour bomb. The coating also reveals the Tex Mex origin.  

• Preparation: Put the vegetable balls straight from the freezer in the airfryer at a high temperature (180°C) for 10-11 minutes. It will be nice and crispy.

• Conservation: Deepfreeze -18°C.  

---

INGREDIENTS

70% stuffing: 30% black beans (water, black beans, salt), brown long grain rice (water, rice),  sweet corn, water, onion, starch (tapioca, pea), vegetable oil (sunflower seed oil, rapeseed), red belt paprika, green belt paprika, tomato paste, vegetable fibres (pea, bamboo), dried vegetables (garlic, paprika), superfoods (maca, lucuma, mesquite), sea salt, thickener: methyl cellulose, cane sugar, pea protein, cumin, spices, natural flavours, lemon juice, antioxidant: ascorbic acid, acidity regulator: citric acid. 
30% coating: breadcrumbs (wheat flour, salt, yeast), texturised pea protein, sunflower seed oil, wheat flour, natural flavours, dextrin, starch, spices, rising agents (E450, E500), dried vegetables (red beet, paprika, garlic, onion, tomato), spice extracts, caramelized sugar syrup, sugar cane syrup.
 
Contains gluten. Made in a company that also uses soy, eggs, celery and mustard.

---

NUTRITIONAL VALUES

METHOD OF PREPARING

Airfryer: Put the vegetable balls straight from the freezer in the airfryer at a high temperature (180°C) for 10-11 min. 

Oven: Put the oven bake vegetable balls on a tray in a preheated oven (200°C) and let them warm up for about 10 minutes.  

Combi steamer: Arrange the vegetable balls directly from the freezer on a ventilated plate and place them in a preheated oven. Temperature 180°C, ventilation rate: 4- 5, relative humidity 0%, (key open/chimney open); time: 10-12 min, and after removing from the oven let rest for a few minutes (improves the crispness of the crust).

---