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Fried Adyghe Cheese Balls in Tomato Sauce

Deliciously savory cheese balls!

Afina PaladaAuthor avatar
Recipe author
Balls of Adyghe cheese fried in sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 9 g
Fats 50 % 14 g
Carbohydrates 18 % 5 g
192 kcal
GI: 50 / 0 / 50
  • Knead the Adyghe cheese together with the flour, salt, and a pinch of asafoetida until well combined. Roll the mixture into walnut-sized balls. Heat the oil in a skillet, add the cheese balls, and fry for a few minutes until golden. Transfer them to a separate bowl. Cut the tomatoes into chunks and purée them in a blender. Heat the ghee (or oil) in a skillet and fry the curry powder and coriander for 10–15 seconds. Stir in the tomato paste, and after a minute add the tomato purée and salt. Simmer over medium heat for about 10 minutes. Stir in the sour cream and mix well. Add the cheese balls and chopped parsley, cover the pan with a lid, and let everything warm through before serving.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Curry - 352  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Ghee - 892  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Adyghe cheese - 240  kcal/100g

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