This week I made a beeline to the kitchen to make… Veggie balls! This version is super easy to make. They’re delicious in soup, on skewers on the BBQ, or as a snack, dipped in mayo.
3 days in the fridge
food processor (recommended) or blender
small frying pan
1 large onion (or two small ones)
4 cloves garlic
300 g (scant 2 cups) tempeh
½ tsp salt
1 tsp ground coriander
100 g (about 1 cup, grated) hard goat cheese
two small handfuls fresh basil leaves
4 tbsp ghee (or coconut oil), for frying
Finely chop the onion(s) and garlic. Sauté in a frying pan with the tempeh, salt and coriander in a bit of ghee or coconut oil. Allow to cool. In the meantime, grate the goat cheese. Combine the cheese with the other ingredients in a food processor or blender. Once blended, roll the mixture into balls about the size of falafel balls. Fry them in two shifts in a pan with ghee for about two minutes until nicely brown on all sides. Place the balls on a few sheets of paper towel or in a sieve to allow any remaining oil to drain off.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!