Feijoada cake, with leftovers, without wheat and without frying, on top

Is there any leftover feijoada? Turn it into a delicious kale-filled cupcake, without wheat or frying.

Is there any leftover feijoada? Turn it into a delicious kale-filled cupcake, without wheat or frying.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 00:50 + dough cooling time

Interval: 00:00

TOOLS

1 cutting board(s), 1 kettle(s), 2 bowls, 1 frying pan(es) or skillet(s), 1 baking tray(s) (or more), 2 deep plate(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Feijoada Dumpling Dough Ingredients:

– 2 cups of leftover feijoada, with meat.

– 1/2 unit of onion, medium chopped

– 1 clove(s) of minced garlic.

– 1/2 unit dedo-de-moça pepper, seedless, chopped.

– 1/2 cup(s) toasted cassava flour

– 1/2 teaspoon(s) cumin (optional) ^THE

– 2 tablespoons chopped coriander. (optional)

– Salt to taste

– pepper to taste ^THE

– 1 tablespoon(s) of oil

– boiling water to taste.

Ingredients for the kale filling:

– 2 cups kale, cut into thin strips.

– 1 clove(s) of garlic, chopped small

– oil to taste

– Salt to taste

– pepper to taste ^THE

Ingredients FOR THE BREADING (WHEAT-FREE):

– 1 unit of egg, diluted in a little filtered water

– Salt to taste

– pepper to taste ^THE

– 1 cup(s) toasted cassava flour – fine.

– 1/4 tablespoon(s) of paprika ^THE

– oil to taste to grease the baking dish(s) and to drain.

Ingredients TO ACCOMPANY (OPTIONAL)

– pepper sauce to taste (optional)
^THE

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. Put a kettle on the stove with water to boil.
3. Wash, peel the onion and cut it into cubes.
4. Wash, peel the garlic and chop it.
5. Wash and dry the pepper, remove the seeds and chop it
6. If you choose to use coriander, wash it, dry it, chop it very finely and set it aside on absorbent paper.

PREPARATION:

Feijoada Cake – Dough:

1. In a bowl, mash the leftover feijoada until it becomes a puree.
2. Chop and/or mince the feijoada meat and mix it with the bean puree.
3. Place a skillet or pan over low heat and add a drizzle of oil.
4. Add the onion, garlic clove and chilli and sauté until the onion becomes transparent.
5. Add the feijoada puree, the cut and/or chopped meat and mix well.
6. Continue to fry and stir until it boils, if it dries out too much, add a little boiling water.
7. Add the finely toasted cassava flour in small portions, incorporating it with each addition.
8. Season with salt and pepper and cumin (optional).
9. Continue stirring until it releases from the bottom of the pan or pan and reaches the point where it curls up and releases from your hands.
10. Add the chopped coriander (optional), mix and turn off the heat.
11. Transfer to the bowl and place in the refrigerator to cool.

Braised Kale Stuffing:

1. While the cupcake batter cools, prepare the filling.
2. Wash the cabbage leaves, remove the thick central stem, roll them up and cut them into thin strips.
3. In the same skillet or skillet, brown the garlic clove with a drizzle of oil until golden brown.
4. Add the chopped cabbage and sauté for about 2 minutes to incorporate the seasoning – if it starts to dry out, add a few drops of boiling water.
5. Season with salt and pepper.
6. Turn off the heat and set aside.

Feijoada Cake – Shaping and Breading:

1. Grease 1 or more baking trays with a drizzle of oil.
2. Preheat the oven to 250°C.
3. Once the dough has cooled, remove it from the refrigerator.
4. Test the dough: If it still sticks to your hands, add a little more toasted cassava flour.
5. Divide the feijoada dough: there should be 3 ravioli per person.
6. Take a portion of dough and roll it out into a disc in the palm of your hand.
7. Fill with the sautéed cabbage (about 1 teaspoon per dumpling), close to cover all the filling and roll between your hands until it forms a ball.
8. Repeat these steps until you have shaped all the cupcakes.
9. Beat the eggs with a little filtered water in a shallow dish and season with salt and pepper.
10. Place the toasted cassava flour in another shallow dish and add the paprika.
11. Dip the gnocchi first in the beaten egg and then in the cassava flour with paprika.
12. Place on greased baking tray(s).

Feijoada Cupcake – Bake:

1. Pour a few drops of oil onto each cupcake, using a quick zigzag motion.
2. Place in a preheated oven at 250°C.
3. Bake for about 20 minutes, rotating the tray(s) halfway through or until evenly browned; decide whether you need to turn the cakes in the oven too.
4. When they are golden, turn off and remove from the oven.

FINALIZATION AND ASSEMBLY:

1. Reorder the feijoada cake without wheat and without frying on a serving plate or, if you prefer, distribute it directly onto the plates.
2. Serve hot, accompanying with pepper sauce (optional) if desired.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.