endori veggie balls
![Tiefgekühltes Produkt endori]( "Tiefgekühltes Produkt endori")
Frozen product ![Glutenfrei endori]( "Glutenfrei endori")
gluten free ![V-Label endori]( "V-Label endori")
vegan ![Sojafrei endori]( "Sojafrei endori")
soya free ![Laktosefrei endori]( "Laktosefrei endori")
lactose free ![]()
exempt from declaration
As a salad topping or on a vegetable skewer, our juicy veggie balls are ready in no time at all – and are likely to disappear just as fast!
- seasoned, raw
- tender, crisp bite
- meat-like texture
Expert tip: When chargrilling the veggie balls, we recommend using a griddle.
Ingredients
Water, 11 % pea protein isolate, 7 % texturated wheat protein (WHEAT PROTEIN, WHEAT FLOUR), coconut oil, rapeseed oil, brandy vinegar, diced onions, thickener: methyl cellulose; spices, salt, tomato juice concentrate, citrus fibre, colouring vegetable concentrate (beetroot, carrot), gluten-free wholegrain OAT flour, pea fibre, rock candy runoff syrup, potato starch, caramel sugar syrup, natural flavourings
Cooking instructions
Pan:
Heat a sufficient amount of vegetable oil in a non-stick frying pan. Fry
the thawed balls at medium heat for about 3-4 minutes from all sides
and until the internal temperature reaches 73 °C.
Grill:
Coat the thawed balls with a bit of vegetable oil. Grill them at medium
heat for about 3-4 minutes from all sides and until the internal temperature reaches 73 °C.
Convection oven:
Coat the thawed balls with a bit of vegetable oil. Bake it in a convection oven at 190 °C (recirculating air) for about 6-7 minutes and until
the internal temperature reaches 73 °C
Package content
apprx. 105 x 16 g | 5 x 1,68 kg | 8,4 kg; tubular bag
Shelf time
To be stored at -18 °C, best before: see print. After thawing keep chilled at max. +4 °C and consume within 3 days. Not suitable for raw consumption.
all endori veggie products
quality seals and certificates
The V-label is an internationally recognised and trademarked symbol for labelling vegetarian and vegan products.
The BRC is a global standard for food safety and quality.
The IFS was founded in 2003 by food retail representatives to ensure uniform inspection of the food safety and quality standards of producers.
