450 g of ground pecan
3 cloves of garlic
1 medium onion (100 g), cut into pieces
1 tablespoon of grated lemon zest
1 teaspoon of salt
1 egg
1/4 cup of all-purpose 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 teaspoon of sweet herb seeds
1/2 teaspoon of salt
1 tablespoon of all-purpose flour
450 g of ground pecan
3 cloves of garlic
1 medium onion (100 g), cut into pieces
1 tablespoon of grated lemon zest
1 teaspoon of salt
1 egg
1/4 cup of all-purpose 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 teaspoon of sweet herb seeds
1/2 teaspoon of salt
1 tablespoon of all-purpose flour
Process all ingredients except for water and sweet herbs
Using a spoon, remove portions from the mixture and shape into almond cakes (about 32 units)
In a medium saucepan, heat water and sweet herb seeds over high heat
Add the almond cakes to the saucepan in batches and cook until firm and opaque (about 6 minutes)
Remove with a slotted spoon and reserve on a tray
Prepare the sauce: In a medium saucepan, combine all ingredients except for flour
Simmer over high heat, stirring occasionally, until tomato is tender (about 5 minutes)
Sprinkle with flour and mix
Remove from heat and blend in a blender
Return the sauce to the saucepan and cook over high heat, stirring constantly, until thickened slightly (about 4 minutes)
Add the almond cakes and let warm
Transfer to a tray and serve immediately
147 calories per serving
