Spicy doughnuts with apples and chard with avocado-sambal-sauce

Name: Spicy doughnuts with apples and chard with avocado-sambal-sauce
Yield: 1
Ingredients: 100 g Swiss chard; 1 Onion; 250 g Chickpea flour; 50 g Flour; 1 TEASPOON Baking Powder; 300 g Apples; 1 TEASPOON ground cumin; 1 TEASPOON ground cilantro; 1 TEASPOON Chilli powder; 1/2 TEASPOON Turmeric; 7-10 Tbsp Salt; 1 egg (size M); 50 g Spring onions; 1 ripe avocado; 2-3 TABLESPOONS Whole milk yoghurt; 1-2 TABLESPOONS Lime juice; 1 TEASPOON Sambal Oelek; 1 l oil for frying; 7-10 Tbsp Kitchen paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

100 g Swiss chard
1 Onion
250 g Chickpea flour
50 g Flour
1 TEASPOON Baking Powder
300 g Apples
1 TEASPOON ground cumin
1 TEASPOON ground cilantro
1 TEASPOON Chilli powder
1/2 TEASPOON Turmeric
7-10 Tbsp Salt
1 egg (size M)
50 g Spring onions
1 ripe avocado
2-3 TABLESPOONS Whole milk yoghurt
1-2 TABLESPOONS Lime juice
1 TEASPOON Sambal Oelek
1 l oil for frying
7-10 Tbsp Kitchen paper

Directions

1
##Mangold## clean, wash, shake dry and cut into fine strips except for the stalk. Onion peel and chop finely.
2
Mix pea flour, flour and baking powder. Peel, quarter and core the apples. Grate apple quarters finely. Mix chard, ##onion##, apples and flour mixture. Add spices, 1 tsp salt, egg and 100 ml water and mix to a tough dough.
3
Cover the dough and let it rest for about 15 minutes.
4
Clean and wash spring onions and cut into fine rings. Halve avocado, remove core. Remove the flesh from the skin. Puree yoghurt, lime juice and avocado pulp. Stir in spring onion rings, except for a little bit for garnishing, and season to taste with salt and Sambal Oelek.
5
Heat the oil to approx. 170 °C. Use a tablespoon to cut off pieces about the size of walnuts and deep-fry them in portions in the hot oil.
6
Remove the finished doughnuts and let them drip off on kitchen paper. Serve the doughnuts and sauce. Sprinkle with ##leek onion rings##.