Makes 20
INGREDIENTS
For the soya mince filling:
½ pack (200g) Knorrox Soya Mince Savoury Mince Flavour
½ onion, roughly chopped
1 clove garlic, crushed
2 tbsp fruit chutney
½ packet (150g) mixed frozen vegetables (corn, carrots and peas)
¼ tsp each salt and pepper, to season
For the microwave mash:
8-9 medium potatoes, peeled and cut into 2cm cubes
1 tbsp butter
¼ tsp each salt and pepper, to season (optional)
For the coating:
1 cup corn flour
2 eggs, beaten
2 cups crushed cornflakes
Serving suggestion: Finely chopped chives
Chutney sauce
METHOD
1. Preheat the oven to 180°C and line a baking tray with baking paper.
For the soya mince filling:
2. Pour the Knorrox Soya Mince Savoury Mince Flavour into a bowl with 2 cups of cold water and allow to soak for 10 minutes.
3. In an oiled saucepan over medium-high heat, sauté the onions for about 3 minutes or until translucent. Add the garlic and sauté for 30 more seconds.
4. Add the chutney, soya mince and water and stir to mix. Once the mixture reaches a boil, reduce the heat and allow to simmer for 10 minutes or until the sauce has reduced and thickened.
5. Add the frozen vegetables to the reduced soya mince mixture and allow to simmer for a further 5 minutes. Season to taste with salt and pepper and remove from heat. *Chef’s Tip: Allow the soya mince to cool completely for easier handling.
For the microwave mash:
6. To prepare the mashed potatoes, rinse the cut potatoes and add them to a microwave-safe bowl. Add ¾ cup water and cover the bowl with a microwave-safe lid.
7. Microwave the potatoes on high for 20-23 minutes or until the potatoes are soft, tossing halfway through.*Chef’s Tip: We used a 700W microwave, adjust timing if your microwave is different.
8. Using oven mitts, remove the bowl from the microwave and drain any remaining water. Add the butter and mash the potatoes while hot. Mix well until the mash is soft and creamy. Season to taste with salt and pepper (optional).
For the coating:
9. Scoop 2 heaped tablespoons of mash potato into your palm, roll into a ball and flatten. Place 1 tablespoon of the soya mince filling into the centre, bringing the potato corners together and roll to form a ball.
10. Dip the rolled balls lightly into the corn flour to coat before dipping into the egg. Allow excess egg to drip off before rolling through the crushed cornflakes and packing the balls on the baking tray.*Chef’s Tip: Chill in the freezer for 10 minutes for easy handling.
11. When ready to bake, remove the balls from the freezer and bake for about 10-15 minutes or until they are crispy and golden. *Chef’s Tip: These balls can be made in the air-fryer as well! Bake at 200°C for 10-15 minutes!
12. Serve on a plate, garnished with fresh chives and serve with a chutney dipping sauce and ENJOY!
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