Delicious and crunchy Breaded Soy Meatballs, prepared with rich spices and dressed with an aromatic garlic and cilantro cream. It’s a great vegetarian option.
1/2 kilos Extra Especial® smoked flower of salt, texturized
1/2 cups vegetable oil
5 cloves garlic
1 teaspoon oregano, powdered
1 teaspoon black pepper, freshly ground
3/4 cups balsamic vinegar
5 totopo Milpa Real, (not spicy)
1 leek, a little sprig
1/2 cups flour
1/2 white onions, medium
15 grams celery, 1 sprig
5 grams fresh cilantro
1/2 teaspoons paprika
1/2 teaspoons clove, ground
3 eggs
1/2 cups wheat flour, all-purpose
1 cup bread, grated
1 tablespoon salt
Preparation
3h
0 mins
Medium
Bake the bell pepper in the oven until softened, once cooked, clean and blend with the ají, garlic, and oregano.
Separately, heat water with garlic, leek, celery, onion, and cilantro. Add the soy meat. Once it reaches a boil, remove from heat and let it hydrate for half an hour.
Strain to drain most of the liquid, squeeze the meat and mix with the bell pepper mixture, vinegar, pepper, a pinch of paprika, cloves, salt, and half a cup of oil. Let it rest for about 3 hours in the refrigerator.
Pour everything into a pot or pan to stew the meat, and when the liquid has reduced, add the sifted flour until a dough is formed that can be shaped with your hands. Let it cool, and form balls of the desired size.
Dip them in breadcrumbs, then in egg, and finally back into the breadcrumbs.
Arrange the balls on a baking sheet or container to fry them. (Or store them in the refrigerator until ready to use).
Once fried, they can be accompanied with House Garlic and Cilantro Cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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