histaminarm

Vegetable balls with two dips

These low-histamine vegetable balls with two dips are the perfect appetizer or snack. They taste delicious even when cold!

This recipe is

  • vegetarian
  • Suitable for a low-histamine diet
  • lactose-free

Preparation time

20 minutes

Ingredients for 2 servings

For the vegetable balls

  • 1 zucchini
  • 1 broccoli
  • 2 leaves of cauliflower
  • 1 onion (1)
  • 2 cloves of garlic (1)
  • 50g spelt breadcrumbs
  • 1/2 bunch of parsley
  • 3 egg yolks
  • HistaFood Organic Herb Salt
  • Olive oil

Potato and carrot dip

  • 3 potatoes
  • 2 carrots
  • 1 pinch of turmeric
  • 20 g butter
  • Salt
  • Water

Herb and cream cheese dip

  • 1/2 bunch of parsley
  • 2 sprigs of basil
  • 1 clove of garlic (1)
  • 1 tbsp olive oil
  • 1 pack of oat cream cheese
  • Salt

Optional as a dip

Vegetable balls with two dips

preparation

  • For the vegetable balls, chop the vegetables and herbs with a grater or electric device, season with organic herb salt and let sit for 5 minutes.
  • Then squeeze out the liquid through a cloth.
  • Mix the mixture with egg yolk and a little breadcrumbs, then form into balls.
  • Then roll the balls in breadcrumbs and fry them in a pan with oil for about 5-10 minutes on all sides.
  • Meanwhile, for the potato and carrot dip , peel the potatoes and cut them into small pieces along with the carrots, then cook for a good 10 minutes.
  • Then mix with butter, turmeric, salt and a little water and puree.
  • For the herb and cream cheese dip, finely chop the herbs and garlic (1) and mix with the oat cream cheese, salt and a little olive oil.

Our HistaFood tip

For a vegan version, you can use 3 tablespoons of flaxseed flour instead of 3 egg yolks and replace the butter with olive oil.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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