- 2 tbs Ground desiccated coconut
- 2 tbs flour
- 5 g Thai fish sauce, Optional
- 100 g Peanut Butter
- 350 g Cooked quinoa
- 10 g Fresh coriander 1
- 1 heaped tablespoon Hempseeds
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Remove outer leaves of lemongrass and chop core into 2cm pieces.slice the ginger into coins .
- Chop the ginger, onion, lemongrass and lime leaves 10 sec /sp 7 severall times, scraping down the bowl each time until finely chopped
- Add the fish sauce, soy sauce, coriander and crunchy peanut butters and mix 5sec/sp 5
- Add the hemp seeds, quinoa, coconut powder and 1-2 tbs flour . Blend 20 sec/sp 3 If the mixture is too soft to roll into balls add more flour
- Roll into balls and refrigerate until firm .
- Pan or deep fry until golden brown on all sides. Serve with sweet chilli sauce.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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