“Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”~Lemony Snicket.
I recently fell for the “stuck waiting in line at the supermarket in front of the magazine rack” trick. Normally I would have a little flip through and then happily return to the shelf, but a particular recipe magazine enticed me with pictures of fresh and colourful tacos and won me over with a section called “Meatlover or Vegetarian” in which several classic recipes were re-done vegetarian. From what I gather, this particular magazine has this section in it every month. Maybe I’ll be back for more.
I went for the Meatballs vege option. My only variation was that I used a bit of beetroot instead of carrot (because in some strange turn of events I did not have any carrots) so they came out pink. I also used a bit more cashew (because I was lazy with the measuring cups) and a few extra spring onion (wasn’t sure if mine were overly small or not).
They were delightful. A real surprise. Fully endorsed by husband and children. Normally I am not a huge chickpea fan. They have a distinct taste that I just don’t go for, but in this recipe I really didn’t notice them!
What you need:
- 2 x 400g can chickpeas, drained
- 1/4 – 1/2 cup cashews
- 3 green onions (I mean spring onions)
- 1 carrot
- 4 garlic cloves, crushed
- 1 tsp mixed herbs
- 2 eggs
- 1 cup bread crumbs (about 2 slices of bread)
- 1/3 – 1/2 cup grated parmesan
- oil for frying
What to do:
- Preheat oven to 200degC (180 fan forced).
- Make breadcrumbs in food processor. Slowly add the dry ingredients, then the wet, to the processor to make a mixture you can roll into balls.
- Divide into 32 balls. They should be slightly smaller than golf balls.
- Brown the outside of the balls in a frying pan. Transfer to a baking tray and cook in the over for about 15 minutes.
- Serve with some spaghetti,a really nice tomato pasta sauce and sprinkling of chopped parsley. Serves 4 hungry people.