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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 kilos Extra Especial® smoked flower of salt, textured
1/2 cups 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 twig
1/2 cups flour
1/2 white onions, median
15 grams celery, 1 branch
5 grams fresh coriander
1/2 teaspoons paprika
1/2 teaspoons whole clove, milled
3 eggs
1/2 cups wheat flour, all use
1 cup bread, grated
1 tablespoon 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
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
160.7
kcal
8.03%
Carbohydrate, by difference
14.4
g
4.8%
Protein
3.5
g
7%
Total lipid (fat)
9.7
g
14.92%
100
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