Spinach pkhali
Spinach brings folate and potassium and keeps the texture lighter, while walnuts add fat and better satiety. A small amount of spice gives the appetizer more character without extra carbs. This chilled dish fits well into a keto menu and also works for festive serving.
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Servings: 3 (1 serving ≈ 160 gram)
Digestion time: 3 hour
Bring the water (100 g) to a boil, add the spinach (300 g), and cook for 3-4 minutes. Drain the spinach well and squeeze it very thoroughly so the mixture does not stay watery.
Grind the walnuts (50 g) into a fine crumb. Combine the spinach (300 g) with the walnuts (50 g), garlic (8 g), khmeli suneli (5 g), coriander (2 g), cayenne pepper (to taste), and salt (to taste), then mix everything very well until uniform.
Shape the mixture into small balls and decorate them with pomegranate seeds (15 g). Serve the pkhali chilled or slightly cool.
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