Thursday, October 28, 2010

Veggie meat balls

Feel free to replace your canned tuna with our veggie meat balls to make an all-time classic sandwich. Here's our recipe below.

A variety of vegetables can be used for this recipe, including
potatoes, zucchinis, or carrots. This particular one calls for cabbage.

1 head green cabbage
3-4 cups gram besan flour
1 teaspoon chili powder
½ teaspoon asafetida powder
1 ½ teaspoon tumeric powder
1 ½ teaspoon paprika powder
oil for frying
1 bunch fresh cilantro/parsley, chopped (for garnish)

1. Shred the cabbage finely and place in a bowl.
2. Sprinkle the spices in the bowl with the cabbage and begin slowly
adding the besan flour, about ½ cup to a cup at a time. Pour with
one hand while mixing with the other. When you're able to roll the
mixture into sustainable balls that don't collapse, stop adding flour
and roll the mixture into about 30-40 small balls (just a little
smaller than a golf ball)
3. Heat the oil in a pot. When hot, begin adding the kofta balls, one at
a time. Depending on the size of your pot, you can fry different
amounts of kofta at a time. Fry for a couple minutes until the kofta
turns a dark golden brown. Remove with a slotted spoon. Garnish with
freshly cilantro/parsley
4. Smother in your favorite tomato sauce and couch the "meat"balls
inside a roll of fresh-baked bread, remember to smile, and

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