Kidney beans*(31%), pickled beetroots*(23%)(beetroot*, water, sugar*, vinegar*, spices*), rolled oats*(gluten free), onions*(10%), adzuki beans*(8%), carrots*(8%), pickled capers(5%)(capers*, water, vinegar*, salt*, acidity regulator: citric acid),tomato concentrate*, salt, black pepper*
Allergy Advice: For allergens, see ingredients in bold
*= organic ingredient, SE-EKO-07
|Energy||523 kj / 126 kcal|
|– of which saturates||0,2 g|
|– of which sugars||4,6 g|
|– salt equivalent||1,0 g|
Frying pan: 7-8 minutes, medium heat. Fry direct from frozen.
Warm 1-2 mm of oil in the pan. If the oil gently sizzles when you touch the edge of the puck in the oil, you have the correct temperature. Lay the beetroot puck in the oil and gently shake the pan to move the puck a little. This will prevent the Beetroot Pucks from sticking, and give you a lovely crispy surface. After 4 minutes when the edges have turned crispy, gently turn. Shake the pan and leave for 3 minutes more. Serve when firm and crispy!
Oven: 8-9 minutes, 200 °C Prepare direct from frozen.
Lay the pucks in a well oiled oven dish and place in a preheated oven. After 5 minutes, carefully turn them. You can add a little oil and shake the pucks into the oil. This will get your finished beetroot pucks nice and crispy. Return to the oven for a further 4 minutes. Serve when firm and crispy!