Moroccan flavour OvenBake vegetable balls 

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Art 1604 

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• Taste: Tasty carrots, together with the Belgian quinoa, form the basis of this vegetable ball. Raisins and numerous spices provide the ​specific Moroccan taste palette.  

 

• 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.  

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INGREDIENTS

70% stuffing: 40 % carrots, 28% cooked quinoa (water, quinoa), starches (tapioca, pea), raisins, onions,  cilantro, water, vegetable fibres (pea, bamboo),  salt, dried vegetables (garlic, paprika),  nigella seeds, thickener: methylcellulose, pea protein, tumeric, cinnamon, cumin, ginger, spices, lemon juice, vegetable oil (rapeseed, sunflower seed, cottonseed), acidity regulator citric acid, natural flavours,   antioxidant: ascorbic 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 (carrots, garlic, onion, tomato), spice extracts, caramelized sugar syrup, sugar, vegetable protein, citric acid.
 
Contains gluten. Made in a company that also uses soy, eggs, celery and mustard.

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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 minutes.

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).

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