Ingredients
For the crispy cheese balls
- 200 g crumbly cream cheese
- 1 egg
- approx. 60–80 g grated cheese, e.g. Gouda or mountain cheese
- 2–3 tbsp finely ground oats
- 3–4 tbsp Keimkraft Topping of your choice, slightly crushed if necessary
- ½ tsp sweet paprika
- a pinch of pepper
- a pinch of salt
- 1 tsp olive oil for frying
For the salad
- 1 small Romaine lettuce or leaf lettuce
- ½ cucumber
- 1 red bell pepper
- ½ bunch parsley
- 3–4 tbsp pomegranate seeds
For the dressing
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tsp mustard
- 1 tsp maple syrup or honey
- 1–2 tbsp water
- salt & pepper
- herbs to taste
How to make it
Mix the crumbly cream cheese, egg, grated cheese, ground oats and spices together. Let the mixture sit for a few minutes. If it is still too soft, add a little more ground oats.
With slightly damp hands, form small balls and roll them all over in the Keimkraft Topping. Press the topping in lightly.
Heat a little olive oil in a non-stick pan and carefully fry the cheese balls all over on medium heat until golden brown. Do not fry over too high a heat, so that the grainy coating becomes nice and crispy without burning.
Wash the lettuce, slice the cucumber and cut the bell pepper into fine strips. Mix the dressing ingredients together and toss with the salad.
Arrange the salad on two plates, distribute the still warm cheese balls on top and finish with pomegranate seeds and fresh parsley.
JOY tip: An extra teaspoon of Keimkraft Topping directly over the finished salad adds even more crunch and makes it visually apparent which special ingredient is in the recipe.
