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Bean stew cookie
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
6 servings
Fábio Benedetti
@chefbenedetti- Ingredients
- Recipe
- Feijoada from previous days that was not consumed to taste
- Bread flour to taste
- Egg2 unit(s)
- Kale Butter1 unit(s)
- Olive oil to taste
- Garlic Cloves2 unit(s)
- Oil for frying500 ml
- Remove the feijoada from the fridge, put it in a pan and heat it up, add the Rosca flour and stir until it forms a binder and releases from the pan.
- Sauté the finely chopped cabbage with the cloves of garlic, also minced, and a drizzle of olive oil until wilted well.
- After the feijoada dough has cooled, open small discs in your hand, fill with a quantity of sautéed cabbage and close the disc, forming balls
- Dip the balls in the egg and breadcrumbs. If you want a more well-formed crust, you can optionally pass it in wheat flour, egg and breadcrumbs.
- Fry in hot oil until golden and serve with a cold beer.
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