Viking Minies

Recipe for 15-20 pcs
Gluten and lactose free recipe

Ingredients

Viking Minies:

  • Viking plant food - 300 g
  • Buckwheat flakes - 100 g
  • Eggs - 1 piece Leeks tops (chopped) - 2 tbsp
  • Fresh parsley (chopped) 2 tbsp. Salt - 2 tsp
  • Frying oil (coconut oil recommended)
     

Breading:

  • Gluten free breading
  • Parmesan cheese
  • Salt
  • Dried chillies - 1 tsp (can be omitted)

 

Directions

1: All ingredients are stirred together in a large bowl. Make sure the plant food mixture is mixed well together and even.

2: Place the mixture in the fridge for at least 30 min. before usage. Remember to cover the bowl in the fridge.

3: Take the mixture out of the fridge and heat a large pan on medium-high heat. Add the frying oil on the pan.

4: Take out a large plate and make a mixture of the breading, parmesan cheese, salt and dried chillies.

5: You use a teaspoon to shape the little minies, which are then rolled in the breading mixture and thrown on the pan. When they are golden brown on the outside, they are ready. If you want the minies to be round then you need to flip / roll them around on the pan while cooking. This is easiest done with 2 tablespoons.

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