NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea elbow pasta

0.5 cup low-fat cottage cheese

0.25 oz sharp cheddar cheese

1 tbsp nutritional yeast

15 g unflavored whey protein isolate

1 large egg

1 tbsp whole wheat panko breadcrumbs

0.5 tsp avocado oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, then drain and set aside.

• 2

  In a blender, combine cottage cheese, cheddar, nutritional yeast, and whey protein until a smooth, thick cheese sauce forms.

• 3

  Fold the cooked pasta into the cheese sauce and refrigerate for at least 30 minutes to allow the mixture to firm up.

• 4

  Once chilled, scoop the mixture and roll into 1-inch balls using dampened hands.

• 5

  Whisk the egg in a small bowl, and in another bowl, mix the panko with garlic powder, salt, and pepper.

• 6

  Dip each ball into the egg wash, then roll in the seasoned panko until evenly coated.

• 7

  Heat avocado oil in a non-stick skillet over medium-high heat and fry the balls for 2-3 minutes per side until golden and crispy.