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water, proteins and textured pea proteins 20%, vegetable oil (sunflower, rapeseed), vegetable fibres, thickeners: methyl cellulose and carrageenan, sea salt, dried vegetables (contains CELERY), spices, alcohol-based vinegar, beetroot juice extract concentrate, powdered acerola extract, colouring: plain caramel, aromas, starter culture.
Fry the dumplings for 5-7 minutes on a small amount of oil, on medium heat, flipping occasionally.
Place the dumplings on a baking tin in the centre of the oven and bake for 12-14 minutes.
Heat the fryer to 170°C and fry the dumplings for 3-5 minutes.
Peas are a good source of vitamins C and E, zinc, and other antioxidants that help boost our immune system. Other nutrients, such as vitamins A and B and coumestrol, help reduce inflammation and the risk of chronic conditions including diabetes, heart disease, and arthritis.
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