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Pagan-Pakwejigan (Wild Nut Bannock)

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Recipe

Pagan-Pakwejigan (Wild Nut Bannock) recipe

Yield

15
small cakes

Prep

15
min

Cook

45
min

Ready

60
min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¾ pound hazelnuts (filberts)
crushed
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3 cups water
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cup cornstarch
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1 ⅓ teaspoons salt
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1 cup corn oil
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Ingredients

Amount Measure Ingredient Features
340.2 g hazelnuts (filberts)
crushed
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710 ml water
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158 ml cornstarch
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6.7 ml salt
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237 ml corn oil
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Directions

Boil the nuts in the water until they turn to a mash.

Mix together the flour and salt and add them to the mashed nuts.

Let the mixture thicken for 30 minutes.

Heat the oil in a good saucepan.

Drop the mixture, one tablespoon at a time, into the hot oil.

Fry both sides until golden brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 338g (11.9 oz)
Amount per Serving
Calories 108589% from fat
 % Daily Value *
Total Fat 107g 165%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 794mg 33%
Total Carbohydrate 10g 10%
Dietary Fiber 8g 33%
Sugars g
Protein 29g
Vitamin A 1% Vitamin C 9%
Calcium 13% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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