Today, we have something truly special for you: a veggie ball recipe that's so simple to make, and so incredibly delicious, no one will believe it's not meat! We've crafted a healthy, tasty, and simple recipe that's about to become your new favorite. So, whether you're a veteran vegetarian, just starting your plant-based journey, or a meat-lover looking for a new twist, you're in for a treat. Don't miss it!
400g boiled red beans or any bean works great 8 mushrooms 2 red onions 2 cloves of garlic 1 tsp cumin 1 egg 2 tsps meatball mix (https://etsy.me/3ZdvF3V) 1 tsp black pepper 8-9 tbsp breadcrumbs 1 levelled tsp mustard 1 cup boiled corn ½ bunch of parsley, chopped 1 tsp salt
• Pulse mushrooms and one of the red onions in a food processor. Pulsing is important for the chopping otherwise they can get puree. • Brown the chopped mushrooms and onions in a large pan with 3-4 tbsp olive oil and a pinch of salt, for 10-12 minutes on high heat. Then, set aside to cooldown. • Chop the other red onion and garlic in the processor without making a puree, add red beans, breadcrumbs, and pulse again. Add boiled corn, mustard, cumin, meatball mix, salt and black pepper and give it a last mix. • Add egg, parsley and cooled red onion-mushroom mixture in and knead. If the mixture feels soft and sticky, feel free to add breadcrumbs or rest the mixture for a couple of hours if you have time. • Wet your hands and shape the mixture into balls or long finger shaped meatballs. Shallow fry in sunflower oil or any cooking oil. • You can enjoy your vegetarian meatballs, which are crispy outside, soft and juicy inside with garlic yoghurt and salad!
Refika’s Köfte Spice Mix
80 gr salt- 3 tbsps 80 gr ground cumin- 5,5 heaped tbsps 40 gr sweet paprika- 2 heaped tbsps 40 gr chili paprika -2 heaped tbsps 20 gr garlic powder- 1 heaped tbsp 12 gr nutmeg- 3 small nutmegs, grated 13 gr ground coriander- 1 heaped tbsp 7 gr dry mint-2,5 tsps 7 gr oregano- 2 tbsps
