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Delicious and crispy breaded balls of soy meat, prepared with rich spices and seasoned with an aromatic cream of garlic and cilantro. It is a great vegetarian option.
1/2 kilo of extra-special smoked salt flower textured
1/2 cup of oil
5 cloves of garlic
1 teaspoon of oregano powdered
1 teaspoon of black pepper freshly ground
3/4 of cup of balsamic vinegar
5 Thousands of Milpa Real (not spicy)
1 leek a twig
1/2 cup of flour
1/2 white onion median
15 grams of celery 1 branch
5 grams of fresh coriander
1/2 teaspoon of paprika
1/2 teaspoon of whole clove milled
3 eggs
1/2 cup of wheat flour all use
1 cup of bread grated
1 tablespoon of salt
Preparation
Bake the paprika in the oven until it softens; when cooked, clean and blend with the aji, garlic, and oregano.
Apart water is heated with garlic, pore, celery, onion, and cilantro. Soy meat is added. When the boil is broken, remove it from the heat and let it hydrate for half an hour.
Strain to drain most of the liquid, squeeze the meat and stir with the mixture of paprika, vinegar, pepper, the pinch of Parika, cloves, salt and half a cup of oil. Let it rest for 3 hours in the refrigerator.
Pour everything into a pot or frying pan to cook the meat and when the liquid has been depleted, the sifted flour is added to form a dough that can be molded with the hands. Allow to cool, and pellets of the desired size are formed.
They are passed through bread crumbs, then egg and finally the bread crumbs again.
The balls are placed in a tray or container for frying. (Or they are stored in the refrigerator until they are used).
Once fried, they can be accompanied with garlic cream and cilantro from the house.
PRESENTATION
Serve the sauce in a small cup placed on a large plate with the balls around.
TIPS
Chili can be substituted for chili.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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