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• 50g kale, finely chopped • 200g cour­gettes, finely chopped • 1 small red onion, finely chopped • 3 tbsp golden flaxseed meal • 3 tbsp co­conut flour • 40g parme­san cheese, grated • 1 egg, beaten • hi­malayan salt and black pep­per, to taste • 2 tbsp co­conut oil, for fry­ing FOR THE SAUCE • 2 cloves gar­lic, chopped • 2 cups pas­sata (prefer­ably home­made) • 1 tbsp dried oregano • 30g parme­san cheese, grated • fresh rose­mary, to gar­nish • basil pesto, to serve 1. Pre­heat the oven to 180ºC. 2. For the balls: Heat a fry­ing pan over medium heat, add the kale and cour­gettes and cook un­til all the liq­uid has evap­o­rated, then place in a bowl with the re­main­ing ingredients for the balls and stir well to com­bine. 3. Roll the mix­ture into small balls, heat the co­conut oil in a pan over very low heat, and fry the balls un­til golden. Re­move and set aside. 4. For the sauce: Com­bine the gar­lic, pas­sata and oregano, pour into an oven­proof pot, add the kale balls and sprin­kle with parme­san cheese. Bake for 25 min­utes or un­til the sauce is bub­bling and the cheese is golden. 5. To serve: Gar­nish with rose­mary and serve with basil pesto.

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