Easy
4 per.
45 min
Ingredients
- 250g drained chickpeas
- 200g cooked beetroot
- 80g Grana Padano Riserva
- 150g breadcrumbs
- 1 clove of garlic
- 1 sprig of thyme
- 1 egg
- Olive oil
- Salt
- Pepper
Preparation
Put the beetroot, chickpeas, egg, and grated Grana Padano Riserva into a food processor and blend until you have a soft mixture.
Add a little breadcrumbs to achieve the right consistency, seasoning with salt and pepper to taste.
Form the mixture into patties, about 3 cm in diameter, roll them in breadcrumbs, and place them on a baking tray lined with baking paper.
Drizzle with a little olive oil and bake in a preheated oven at 200°C for 20-25 minutes, until golden.
Serve the patties while still hot. Servez les boulettes de viande pendant qu’elles sont encore chaudes.
Ingredients
- 1 apple
- 1 fennel bulb
- 60g ginger
- 1 lemon
- 1 sprig of parsley
Preparation
Place the ingredients in a juicer and pour the juice into a large glass filled with ice cubes.
Serve immediately, garnished with ginger slices and parsley.
Related recipes
Easy
4 people
30 min
Americano with Skewers of Peppers Filled with Grana Padano Riserva
Easy
4 per.
75 min
Blueberry Mojito and Grana Padano Riserva Croquettes
Easy
4 people
15 min
Rose Lemon Spritzer and Bread Canapés with Bresaola, Rocket, Lemon and Shavings of Grana Padano
Facile
4-6 per.
50 min
