Asian Style Veggie ‘Meatballs’
Asian Style Veggie ‘Meatballs’
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 180°C and line a baking tray with baking paper. Toast sesame seeds for a few minutes whilst oven is warming until golden and set aside.
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 25 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat a non-stick frypan over medium heat. Add sesame oil and cook mushrooms for 4-5 minutes or until browned. Cool then transfer to a food processor.
Add chickpeas and walnuts and blend until almost smooth. Add coriander, spring onion, ginger, garlic and flour and pulse until combined. Roll mixture into 10 balls and place on baking tray and cook for 25 minutes or until firm.
Meanwhile, heat a non-stick frypan over medium heat. Add broccolini and 2 tablespoons of water and toss for 2 minutes until crisp-tender. Remove broccolini to a plate and add soy sauce, water and maple syrup to the pan. Bring to a simmer and reduce by half until thick.
Divide rice, broccolini and ‘meatballs’ between bowls and drizzle with sauce. Scatter over sesame seeds and top with extra coriander to serve.
Servings 2
- Amount Per Serving
- Calories 812
- % Daily Value *
- Total Fat 39.4g61%
- Saturated Fat 3.3g17%
- Total Carbohydrate 74.1g25%
- Dietary Fiber 18.1g73%
- Sugars 12.7g
- Protein 28.9g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C and line a baking tray with baking paper. Toast sesame seeds for a few minutes whilst oven is warming until golden and set aside.
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 25 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat a non-stick frypan over medium heat. Add sesame oil and cook mushrooms for 4-5 minutes or until browned. Cool then transfer to a food processor.
Add chickpeas and walnuts and blend until almost smooth. Add coriander, spring onion, ginger, garlic and flour and pulse until combined. Roll mixture into 10 balls and place on baking tray and cook for 25 minutes or until firm.
Meanwhile, heat a non-stick frypan over medium heat. Add broccolini and 2 tablespoons of water and toss for 2 minutes until crisp-tender. Remove broccolini to a plate and add soy sauce, water and maple syrup to the pan. Bring to a simmer and reduce by half until thick.
Divide rice, broccolini and ‘meatballs’ between bowls and drizzle with sauce. Scatter over sesame seeds and top with extra coriander to serve.
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Preheat oven to 180°C and line a baking tray with baking paper. Toast sesame seeds for a few minutes whilst oven is warming until golden and set aside.
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 25 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat a non-stick frypan over medium heat. Add sesame oil and cook mushrooms for 4-5 minutes or until browned. Cool then transfer to a food processor.
Add chickpeas and walnuts and blend until almost smooth. Add coriander, spring onion, ginger, garlic and flour and pulse until combined. Roll mixture into 10 balls and place on baking tray and cook for 25 minutes or until firm.
Meanwhile, heat a non-stick frypan over medium heat. Add broccolini and 2 tablespoons of water and toss for 2 minutes until crisp-tender. Remove broccolini to a plate and add soy sauce, water and maple syrup to the pan. Bring to a simmer and reduce by half until thick.
Divide rice, broccolini and ‘meatballs’ between bowls and drizzle with sauce. Scatter over sesame seeds and top with extra coriander to serve.
Servings 2
- Amount Per Serving
- Calories 812
- % Daily Value *
- Total Fat 39.4g61%
- Saturated Fat 3.3g17%
- Total Carbohydrate 74.1g25%
- Dietary Fiber 18.1g73%
- Sugars 12.7g
- Protein 28.9g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C and line a baking tray with baking paper. Toast sesame seeds for a few minutes whilst oven is warming until golden and set aside.
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 25 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat a non-stick frypan over medium heat. Add sesame oil and cook mushrooms for 4-5 minutes or until browned. Cool then transfer to a food processor.
Add chickpeas and walnuts and blend until almost smooth. Add coriander, spring onion, ginger, garlic and flour and pulse until combined. Roll mixture into 10 balls and place on baking tray and cook for 25 minutes or until firm.
Meanwhile, heat a non-stick frypan over medium heat. Add broccolini and 2 tablespoons of water and toss for 2 minutes until crisp-tender. Remove broccolini to a plate and add soy sauce, water and maple syrup to the pan. Bring to a simmer and reduce by half until thick.
Divide rice, broccolini and ‘meatballs’ between bowls and drizzle with sauce. Scatter over sesame seeds and top with extra coriander to serve.