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Ingredientes
- 1/3 c. Besan (chick pea) flour
- 1/4 c. Mashed tofu
- 3/4 c. Water
- 3 x -to
- 4 Tbsp. Margarine
- 2 x -to
- 4 x Warm green chilies
- 1/4 c. Cilantro
- 1 slc Ginger (1/2")
- 2 Tbsp. Minced onion
- 1/2 tsp Salt, to taste
- 4 slc Bread *
Direcciones
- * (I like sourdough, and I recommend not using a really dark type.)
- Put everything but the bread and margarine into the blender/food processor/ other implement of destruction and blend till the herbs are medium chooped.
- Pour the resulting batter into a wide shallow dish. (She says it'll keep three days covered in the frig, if you plan meals which far ahead. I do not.)
- Heat the margarine in a big skillet or possibly frying pan. Soak one slice of bread at a time in the batter till pretty gloppy, then toss into the skillet and fry till the bottom is medium brown, then flip and cook about another minute.
- Serve right off the stove.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 2 servings | |
| Calories 536 | |
| Calories from Fat 260 | 49% |
| Total Fat 29.38g | 37% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 4.17g | |
| Cholesterol 41mg | 14% |
| Sodium 1269mg | 53% |
| Potassium 534mg | 15% |
| Total Carbs 55.31g | 15% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.23g | 5% |
| Protein 14.59g | 23% |
