1. Open the can of Frisa®’s Feijoada and put in a blender until it becomes a grinded cream.
2. In a medium pan in high heat, add a dash of olive oil and braise the garlic and the onion. After the onion gets transparent, put Frisa®’s Feijoada, lower the heat and leave to boil for five minutes, stirring sometimes.
3. Separate a bowl with the Panko Flour and the paprika, keep them. In another bowl, stir the eggs, mix the beer and add salt and pepper to taste.
4. When the bean is boiled, gradually add the yellow flour until it becomes a dough and is not sticking in the pan. Turn off the heat and leave to cool.
5. In a pan, fry the bacons and keep them. In the same pan, braise the cabbage and also keep it.
6. In the feijoada dough, gradually add the sour powder and handle the mass gently until it becomes similar to a play dough.
7. Make medium balls, flat them and add bacon and cabbage. Close and keep it.
8. Put the small feijoada balls in the egg and then in the Panko Flour. Repeat that two times.
9. Prepare the oil to fry (test the temperature by throwing the match in the oil and only fry after lighting the match). Fry the small balls for 3 minutes. Serve hot and crunchy.
Side dish: orange jam and pepper sauce
Matches with:
– Wines: Cabernet Sauvignon and Merlot.
– Beers: Pilsen and Stout.