Photo: Anna Pelzer
Goats' cheese quenelles with pea, mint and radish salad
12 ingredients
30 min + 10 min
Serves 4
openrecipes
A lovely summer salad with added crunch and tang from breadcrumb-coated, deep-fried goats’ cheese.
Estimated Nutrition (whole recipe, rough)
845
Calories
31g
Protein
30g
Fat
112g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pea Shoots | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- , for deep-frying vegetable oil
- 500g/1lb 2oz goats’ cheese
- , for dusting plain flour
- 1 free-range egg
- 100g/3½oz breadcrumbs
- 400g/14oz fresh peas
- 50g/1¾oz pea shoots
- 3 breakfast radishes
- handful of mint
- 2 lemons
- olive oil
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes