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Pumpkin seed cheese balls
15 m active | 15 m total
Nutrition facts per serving:
  • Energy in kcal about 308
  • Fat about 23g
  • Carbohydrates about 11g
  • Protein about 12g
This is needed
This is needed for 3 piece
  • 2 tbsp pumpkin seeds
  • 100 g leaf spinach (without stalks)
  • 100 g cashew nuts
  • 30 g pine nuts (or seasoned yeast flakes)
  • 0.5 tsp salt, iodized
  • 1 garlic clove
  • 1 tsp lime juice, freshly squeezed
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And that's how it's done
And that's how it's done
Coarsely grind the pumpkin seeds and transfer to a shallow bowl. Puree the remaining ingredients with a handheld blender. Shape the sticky mixture into three equal-sized balls and toss them in the ground pumpkin seeds. Cover in cling film and keep airtight to prevent the cheese balls from oxidizing and turning brown. They can be kept in the fridge for at least 4-5 days. Serve with bread for a salad or for brunch.