Vegetable OvenBake Red Beet Balls 

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Art 1602 

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• Taste: Beetroot and Liège syrup, a successful combination. Belgian quinoa and onion complete the filling. The attractive colour of the coating is, of course, made up of natural components and flavours.​ 

 

• 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: 44 % red beet, 28% cooked quinoa (water, quinoa), starches (tapioca, pea) onion, 4% apple, vegetable fibres (pea, bamboo), natural flavours, fruit concentrate (apple, pear, date), thickener: methyl cellulose, lemon juice, sugar, vegetable oil (sunflower seed oil, rapeseed), pea protein, salt, spices, acidity regulator: citric acid, 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), red beet extract, garlic, onion, tomato, spice extracts, caramelized sugar syrup, sugar cane syrup, vegetable prote
 
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 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).

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