* Exported from MasterCook *
Persian Spinach Balls - Kufteh Estanaji
Recipe By :
Serving Size : 27 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices white bread -- crusts off, (stale bread will do)
1/2 cup milk
1 1/4 pounds cooked spinach -- (20 oz/500g)
2 eggs -- lightly beaten
2 1/2 Tablespoons all-purpose flour
2 garlic cloves -- minced
3 1/2 Tablespoons softened butter -- (1 3/4 oz)
salt and freshly ground pepper
Soak the bread in the milk for about 10 minutes. Beat the rest of the
ingredients together, and then add the soggy bread.
Roll the mixture into little balls, and place them on a lightly greased
baking tray. Cook them at 350F for about 35 minutes.
Serve them warm or hot - they go brilliantly with stuffed tomatoes and
make a fancy garnish for all sorts of dishes.
Makes 25 to 30 balls
AuthorNote: I tore this recipe out of a Persian magazine years ago,
established it was both tasty and quick to make... but I can't remember
what magazine it was now. Sorry.
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"27 balls"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 35 Calories; 2g Fat (42.8% calories
from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 19mg
Cholesterol; 52mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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