These Mini Polenta Appetizers Balls are soft, vegan, gluten free and perfect to take out or as a party food, they are easy to make, easy to eat and can be done in advance.
Total Time
40min
4.5
4 Ratings
Author: Mi Terruño Food
Servings:
4
Ingredients
•
2
cups
Corn Flour
•
1 1/2
cups
Water
•
1
Onion
•
1
bunch
Scallions
•
6
slices
Spanish Chorizo
•
1
Bell Pepper
•
1
Tbsp
Salt
•
2
Tbsp
Fresh Parsley
, chopped
•
2
Tbsp
Fresh Chives
, chopped
•
2
Tbsp
Fresh Dill
, chopped
•
4
Tbsp
Vegetable Oil
Cooking Instructions
1.
To a hot pan add the Vegetable Oil (4 Tbsp), Onion (1), and Bell Pepper (1) stir and leave to cook until soften
2.
Once cooked remove from the pan and set aside to cool down. Then add the Spanish Chorizo (6 slices), add any extra oil, reduce the heat of the hob to avoid the chorizo burning. Once the chorizo has crisped up set aside to cool down.
3.
In a bowl add the Corn Flour (2 cups), Water (1 1/2 cups), and Salt (1 Tbsp) and mix well with your hands to avoid lumps.
4.
Once the dough is done add the onion, sweet pepper and chopped Scallions (1 bunch), Fresh Chives (2 Tbsp), Fresh Parsley (2 Tbsp), and Fresh Dill (2 Tbsp). Mix well with your hands.
5.
Divide the dough in 2 parts. With one of the part make balls approx smaller than a gold ball. Repeat until all the dough is used.
6.
Add the chorizo to the other dough and mix well with your hands. Then make the same size balls as with the other dough until all the dough is used.
7.
Once all the dough is used, heat more vegetable oil in a deep frying pan or in a deep fat fryer.
8.
Start by frying the veggie balls, once they are all fried, fry the chorizo one. This will avoid cross contamination if you're cooking for vegetarians, vegan and non vegans at the same time.
Nutrition Per Serving
CALORIES
491
FAT
26.2 g
PROTEIN
12.8 g
CARBS
55.7 g
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