450 g of ground pork
3 cloves of garlic
1 medium onion (100 g), cut into pieces
1 tablespoon of grated lime peel
1 tablespoon of salt
1 egg
1/4 cup of wheat flour (30 g)
2 cups of water (480 ml)
1 tablespoon of sweet herb seeds
For the sauce
4 medium tomatoes (480 g), cut into pieces
1 medium onion (100 g), finely chopped
1 tablespoon of olive oil
1/2 tablespoon of sweet herb seeds
1/2 teaspoon of salt
1 tablespoon of wheat flour
450 g of ground pork
3 cloves of garlic
1 medium onion (100 g), cut into pieces
1 tablespoon of grated lime peel
1 tablespoon of salt
1 egg
1/4 cup of wheat flour (30 g)
2 cups of water (480 ml)
1 tablespoon of sweet herb seeds
For the sauce
4 medium tomatoes (480 g), cut into pieces
1 medium onion (100 g), finely chopped
1 tablespoon of olive oil
1/2 tablespoon of sweet herb seeds
1/2 teaspoon of salt
1 tablespoon of wheat flour
Process all the ingredients except for water and sweet herb seeds
Use a spoon to remove portions from the mixture and shape the almond cakes (approximately 32 units)
In a medium skillet, heat the water and sweet herb seeds over high heat
Add the almond cakes gradually and cook until they are firm and opaque (approximately 6 minutes)
Remove with a skimmer and reserve on a plate
Prepare the sauce: in a medium pan, combine all the ingredients except for wheat flour
Simmer over high heat, stirring occasionally, until the tomato is soft (approximately 5 minutes)
Sprinkle with wheat flour and stir
Remove from the heat and blend in a blender
Return the sauce to the pan and cook over high heat, stirring constantly, until it thickens slightly (approximately 4 minutes)
Add the almond cakes and let them warm up
Transfer to a plate and serve immediately
147 calories per serving
