Boulettes de viande mexicaines

50ml (14 de tasse) de substitut d’oeufs sans gras ou un oeuf

75ml (13 de tasse) de chapelure fraîche

2ml (12 c. à thé) de poudre de chili

1ml (14 de c. à thé) de poudre d’ail

0.5mL (18 de c. à thé) de poivre de cayenne

500g (1 livre) de dinde hachée

125ml (12 tasse) de salsa épaisse avec des morceaux

125ml (12 tasse) de sauce chili

125 ml (12 tasse) d’eau

Placez le substitut d’oeuf, la chapelure, la poudre de chili, la poudre d’ail, le poivre et la dinde hachée dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Mettez à la Vitesse Brassage et mélangez pendant environ 30 secondes.

Formez des boulettes de 2,5 cm (1 pouce) avec le mélange de dinde Vaporisez la poêle à frire de 30- cm (12-pouces) avec un enduit anti-adhésif pour la cuisson. Faites cuire les boulettes à feu moyen-vif jusqu’à ce qu’elles soient bien brunes, égouttez.

Mélangez la salsa, la sauce chili, et l’eau dans un petit bol. Ajoutez aux boulettes et brassez. Réduisez le feu à doux Cuire, couvrir, environ 10 minutes, ou jusqu’à ce que les boulettes soient assez cuites, remuez fréquemment. Servez chaud.

Donne : 12 portions (3 boulettes par portion).

Par portion : Environ 84 cal, 8 g protéine, 5 g glucide, 3 g matières grasses, 30 mg cholestérol, 280 mg sodium.

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KitchenAid 4KSMC50S manual Boulettes de viande mexicaines

4KSMC50S specifications

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