• high fat 23.05g 23.05%
  • high sat fat 2.26g 2.26%
  • med salt 125.43mg 0.12%
  • low sugar 1.68g 1.68%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat ungreased pan over low heat. Add sunflower seeds and stir in pan 4-5 minutes or until lightly browned. Place in food processor.
  2. Add 1 tablespoon of oil to pan, heat, add onion and garlic, cook 3-4 minutes or until soft.
  3. Blend onion, garlic, chickpeas, curry powder and walnuts in food processor until smooth consistency.
  4. Roll mixture into small fingers. Coat in polenta.
  5. Heat remaining oil in pan. Fry fingers, turning often for 3-4 minutes or until golden brown.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
16.99g
100.00g
Energy (kJ)
200.88kJ
1182.48kJ
Protein (g)
1.42g
8.34g
Total fat (g)
3.92g
23.05g
- Saturated fat (g)
0.38g
2.26g
- Polyunsaturated fat (g)
1.94g
11.44g
- Monounsaturated fat (g)
1.37g
8.09g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
1.48g
8.69g
CarbohydrateSE (g)
1.48g
8.69g
- Sugars (g)
0.29g
1.68g
Water (g)
8.54g
50.29g
Dietary fibre (g)
0.85g
5.03g
Thiamin (mg)
0.05mg
0.30mg
Riboflavin (mg)
0.01mg
0.08mg
Niacin (mg)
0.45mg
2.62mg
Niacin equivalents (mg)
0.76mg
4.50mg
Vitamin C (mg)
0.22mg
1.32mg
Total folate (ug)
8.31ug
48.90ug
Total vitamin A equivalents (ug)
0.57ug
3.37ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
3.27ug
19.26ug
Sodium (mg)
21.31mg
125.43mg
Potassium (mg)
36.57mg
215.27mg
Magnesium (mg)
14.59mg
85.88mg
Calcium (mg)
8.67mg
51.05mg
Phosphorus (mg)
36.23mg
213.28mg
Iron (mg)
0.34mg
2.00mg
Zinc (mg)
0.30mg
1.74mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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