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Home < Recipes < Aperisnack and Light Bites < Non-alcoholic Kefir Cocktail with Ice, Mint and Lemon served with Aubergine and Grana Padano Riserva Balls
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    Non-alcoholic Kefir Cocktail with Ice, Mint and Lemon served with Aubergine and Grana Padano Riserva Balls
    Difficulty
    Medium
    		Preparation
    T3180 min
    		Servings for
    4-6 people
    kefir_ghiaccio_menta_limone_polpette p

    Ingredients

    2 aubergines
    150 g Grana Padano Riserva
    2 eggs
    100 g breadcrumbs
    1 garlic clove
    1 bunch of parsley
    vegetable oil for frying
    salt & pepper

    Grana Padano RiservaCocktailsVegetablesLactose free

    Preparation

    STEP 1

    Dice the aubergine and cook it in a pan with a drizzle of olive oil, the clove of garlic and 1/2 cup water.

    STEP 2

    Transfer the aubergine to a mixer, add the grated Grana Padano Riserva cheese, the eggs, 2 tablespoons of breadcrumbs, the parsley, a pinch of salt and pepper. Blend everything together into a thick but evenly combined mixture.

    STEP 3

    Wet your hands and form the mixture into balls measuring 3-4 cm in diameter; fry these in plenty of vegetable oil until golden. Serve hot.

    Kefir with Ice, Mint and Lemon

    Ingredients

    50 g milk kefir grains,
    1/2 l semi-skimmed milk,
    1 lemon,
    1 sprig of fresh mint,
    brown sugar.

    Preparation

     

    STEP 1


    Put the kefir grains in a glass jar, pour in the milk, cover and let rest at room temperature for 24 hours, stirring a couple times. Strain the kefir through a sieve without mashing the grains too much. Fill a glass with ice, add the kefir, a few drops of lemon juice and 1 teaspoon of brown sugar and serve immediately garnished with fresh mint leaves.

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