Name: W01 - Calorie Smart & 15-minutes - Hertengehaktballen - NO 123 - use: gesneden snijbonen with fried vegetable bulgur
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 12 stuk(s) Hertengehaktballetjes Provençaals; 150 gram Bulgur; 1 stuk(s) Paprika; 1 stuk(s) Knoflookteen; 5 gram Gemberpuree; 40 gram Mangochutney; 100 gram Gesneden snijbonen; 1 stuk(s) Rode ui; Amandelschaafsel; 1 stuk(s) Handsinaasappel; 1 zakje(s) Peruaanse kruidenmix; stuk(s) Zoutarm kippenbouillonblokje; 1 el Wittewijnazijn; 2 el Olijfolie; 40 ml Water; naar smaak Peper en zout

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Recepten

Fusion Recepten

W01 - Calorie Smart & 15-minutes - Hertengehaktballen - NO 123 - use: gesneden snijbonen

with fried vegetable bulgur

Bestel soortgelijke recepten voor € 3,10 per portie

Allergenen :

Gluten

•Tarwe

•Mosterd

•Noten

•Amandelnoten

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd15 minuten

oventijd15 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

6 stuk(s)

Hertengehaktballetjes Provençaals

75 gram

Bulgur

½ stuk(s)

Paprika

½ stuk(s)

Knoflookteen

2.5 gram

Gemberpuree

20 gram

Mangochutney

50 gram

Gesneden snijbonen

½ stuk(s)

Rode ui

Amandelschaafsel

½ stuk(s)

Handsinaasappel

½ zakje(s)

Peruaanse kruidenmix

Zelf toevoegen

stuk(s)

Zoutarm kippenbouillonblokje

½ el

Wittewijnazijn

1 el

Olijfolie

20 ml

Water

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2870 kJ

Energie (kcal)686 kcal

Vetten23.6 g

waarvan verzadigd3 g

Koolhydraten76.3 g

waarvan suikers18.9 g

Vezels17.8 g

Eiwitten31.9 g

Zout1 g

Potassium181.4 mg

Calcium22.1 mg

Iron0.3 mg

Benodigdheden

•Pan

•Koekenpan

•Wok of hapjespan

•Kleine kom

Instructies

Transfer the bulgur to a pot or saucepan and cover with water. Crumble in the stock cube and bring to a boil, then allow the bulgur to cook for 10 minutes until done. Drain and set aside.
In the meantime, heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the meatballs for 8 - 9 minutes until evenly browned.

Chop the bell pepper into strips.
Heat a light drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the bell pepper and romano beans for 2 - 3 minutes.
In the meantime, finely chop the onion, crush or mince the garlic. Add the onion and garlic to the vegetables, together with the water (see pantry for amount), and fry for another 3 - 4 minutes.

Juice the orange in a small bowl(see Tip).
Add the mango chutney, orange juice, vinegar and ginger paste to the meatballs. Allow to reduce on high heat for 1 minute.
Add the bulgur and peruvian spice mix to the vegetables and mix until well combined. Season to taste with salt and pepper.

Tip: For a more intense orange flavour, you can zest the orange before juicing it and add some of the zest to the bulgur.

Serve the bulgur with the vegetables on deep plates. With the venison meatballs and orange sauce on top.
Garnish with the shaved almonds.

Did you know...bulgur is a type of wholegrain. Wholegrains are richer in fibre than refined grains and contain up to five times more vitamins and minerals (such as potassium, magnesium and iron, as well as vitamins B1 and B2).