Lean appetizer - 7 types - recipes for 7 lean appetizers from the photo are given below.
Lean appetizer - 7 types - Marijana Budimirović - Recipes and Cookbook online
Lenten appetizer - 7 types - recipes for 7 lean appetizers from the photo are given below.
For the zucchini with feta:
- 2 zucchini (medium)
- 250 g feta cheese (cut into cubes (plant-based))
- 4 cloves of garlic
- 1 dl of olive oil
- 3 tablespoons of vinegar
For the tuna balls:
- 4 pieces of potatoes (larger)
- 125 g margarine
- 100 g of roasted sesame
- 2 pieces of pickles
- 0,5 cans of tuna
For the sardine-stuffed mushrooms:
- 800 g of mushrooms
- 2 cans of sardines
- 1 red pepper (roasted)
- 100 g of vegetable cheese
- 1 piece of lemon
For the peanut balls:
- 4 pieces of potatoes (larger)
- 125 g margarine
- 300 g of roasted peanuts
- 2 spoons of lean mayonnaise
- 150 g chopped (marinated mushrooms)
For the roll with tuna pate:
- 100 g margarine
- 120 g of tuna pate
- 1 wafer sheet (larger)
- 1 spoon of ajvar
- 1 teaspoon of mustard
For the pate roll with vegetables:
- 1 wafer sheet (larger)
- 100 g margarine
- 120 g pate with vegetables
- 1 red (roasted) pepper
- 1 pickle
For the Swiss chard roll:
- 1 wafer sheet (large)
- 200 g of Swiss chard
- 1 onion
- 4 cloves of garlic
- 1 piece of potato (medium)
- 2 spoons of density
- 2 dl of soy milk
- For the zucchini with feta: Wash the zucchini and cut into rings. Salt them so that they release water. Meanwhile, mix olive oil, vinegar, crushed garlic and salt in a deep bowl. Arrange the zucchini rings in a baking tray lined with parchment paper and bake for 15 minutes at 180 degrees. Remove from the oven, arrange in a bowl and cover with the prepared marinade. Let it stand in the marinade until the next day, and before serving, cut the feta into cubes, then put a cube of feta in each circle of zucchini, pierce with a toothpick and cover with a little marinade.
- For balls with tuna: Boil potatoes in salted water, drain, add margarine and beat with a mixer while still warm. Add 50 g of roasted sesame, finely chopped cucumbers, tuna drained of fat, salt to taste and mix well. Make balls from the resulting mixture and roll in the remaining sesame seeds.
- For sardine-stuffed mushrooms: Arrange the mushroom caps in an oiled pan. Mix the sardines in a blender together with the oil from the can. Add finely chopped pepper and mushroom stems. Stir in the lemon juice, salt and pepper to taste. Stuff the mushrooms, then bake for 15 minutes at 180 C. Grate the cheese, then bake a little longer to melt the cheese.
- For balls with peanuts: Boil the potatoes in salted water, drain, add to still warm margarine and beat with a mixer into a puree. Add finely chopped marinated mushrooms, mayonnaise, 150 g of coarsely chopped roasted peanuts, salt to taste, then mix well. Make balls from the mixture and roll in the remaining ground peanuts.
- For the chard roll: Finely chop the onion, then sauté in hot oil. When it becomes glassy, add chopped blanched Swiss chard (or frozen in briquettes). When the excess liquid boils, add the stock mixed in soy milk and boil for 3-4 minutes until it thickens. Remove from the stove, add the boiled potato puree, then mix briefly with a mixer. Stir in finely chopped garlic, add salt to taste, then fill the softened wafer, wrap it in a roll and let it harden well before cutting.
- For pate roll with vegetables: Whip margarine foam, then add fish pate with vegetables. Finely chop the pepper and cucumber, mix everything well, season to taste and fill the softened wafer, then wrap it in a roll and let it harden well.
- For a roll with tuna pâté: Beat the margarine until foamy, then add the tuna pâté, ajvar, mustard, salt and mix well. Fill the softened wafer and roll it into a roll, then leave it in the refrigerator to harden well.
Marijana Budimirović
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