Ingredients
For the doughballs
- 200g self-raising gluten-free flour
- 160g Greek yoghurt
- 3 tbsp water
- Salt and pepper to season
- Grated mozarella (about 1-2 tbsp per ball)
- Melted butter for brushing
- Omega seed mix (optional)
For the sauce
- 1 tbsp butter
- 1.5 tbsp olive oil
- 3/4 tsp paprika, dry parsley and chilli flakes, salt and pepper
- 15g fresh coriander to serve
| Per | 100g | Serving (59g) |
|---|---|---|
| Energy (Kj) | 1155 kJ | 686 kJ |
| Energy (kcal) | 275 kcal | 163 kcal |
| Fat | 11g | 6.5g |
| of which saturates | 4.7g | 2.8g |
| Carbohydrates | 36g | 21g |
| of which sugars | 1.4g | 0.8g |
| Fibre | 0.8g | 0.5g |
| Protein | 8.2g | 4.9g |
| Salt | 0.46g | 0.27g |
Step 1
Add sifted flour into a bowl with seasoning and add yogurt. Mix with a spoon, bring dough together and add 2-3 tbsp of water to bring into a soft ball. If the dough is too dry, add some water and if it’s too wet, add a little more flour. Keep kneading until soft.
Step 2
Roll into a ball, flatten a little and divide into eight equal pieces.
Step 3
Squish each equal piece into a flat small pancake and then add some cheese and pinch together to form small balls.
Top tip: Optional: Sprinkle some seeds on top and press down.
Step 4
Brush with melted butter
Step 5
Air fry for 8-10 minutes at 180c. Rotate and check halfway, then brush the other side with butter.
Step 6
In a small frying pan, add 1.5 tbsp butter, 1 tbsp olive oil, one large clove of garlic, ¾ tsp of smoked paprika, dry parsley and chilli flakes. Cook until fragrant for two minutes. Remove from the heat and finish with a handful of freshly chopped coriander.
Step 7
Once cooked, position balls in a bowl and pour over sauce, keep some for dipping too.
