Fat-low cholesterol deficiency

Ingredients for Fat-low cholesterol deficiency

Instructions for Fat-low cholesterol deficiency

To prepare the Fat-low cholesterol deficiency recipe, please follow these instructions:

The potatoes are boiled and mashed / whipped with a few skewers of the meat fund. Cool in the tube bowl. Flour is baked with oil and added to the fund. Put it in the bowl. The onions are finely chopped for onion. Get in the bowl. Add liver, meatfare and egg whites. Add salt and pepper. Fingers are stirred with a dough hook for even consistency. The fathers / poste mix must be smooth and cool. Is it too sweet to add a little more fond or a few tablespoons of water. The post yard is poured into 12 pieces. Alu 250 grams baking mold. Put bradpande with water in the oven and preheat to 175 gr.Celsius. Place the owners on the grate just above the bradpension. Bake for approx. 2 hours or until brownish crust is formed. (No hot air)
Once the owners have cooled down, they can be frozen. When taking a freezer, place a puff in a water bath and flush the oven at 200 degrees for about 1/2 hour or until the crust is browned.

EAT COLD.
Fatty content in the post office is approx. 4.66 gr / 100 grams of finished product.
The cholesterol content is 39.9 mg / 100 g finished product.