When you are vegetarian so many meals can become centred around ‘meat replacement’, I’m talking soya burgers, quorn tofu etc. The fact of the matter is without any of those products you can create cool food with just vegetables. Despite the fact that I am a vegetarian I still cook meat and develop recipes using meat but I still maintain that vegetables are actually more versatile. Many vegetables have more subtle flavours that can easily compliment one another unlike strong meat flavours. This recipe demonstrates this perfectly as it is packed full of vegetables and pulses. It may be a sneaky way to get lots of vegetables into any fussy little ones. This recipe makes over 30 balls so that you have enough to freeze ahead. They can be served plain as a snack or pour a sauce over the top. I have served them as party nibbles, with noodles and sweet and sour sauce and with a rich tomato sauce. I have not stopped experimenting with ways to serve up these delicious treats.
you will need;
1 x 435g can of haricot beans drained
2 cups of grated red cabbage
1 cup frozen green peas
1 cup finely sliced spring onions
1 cup finely grated carrot
2tsp white pepper
1 cup freshly chopped coriander
1/4tsp garlic powder
sunflower oil for frying
- In a large bowl slightly smoosh your haricot beans, not into a paste just crushed.
- Mix in the rest of the ingredients. When everything is fully incorporated set the bowl aside for half and hour.
- Shape into small balls and place on a plate in the fridge. Leave for a a further 30mins.
- Heat about 1/4 inch of oil and shallow fry each of the balls. All you are doing at this stage is sealing them so to speak.
- Remove and drain on kitchen roll.
- Once they are completely cooled you can place on a tray and freeze them. Once they are frozen and will not get squashed out of shape you can store the frozen balls into a tub.
- To use them pre heat an oven to 200C, place the required number of vegetable balls onto a baking tray and cook until crispy.