Chefs Vegetarian Recipe of the Week, No Meat Balls

Ingredients

• 1 box Fry’s Traditional Burger, grated
• 1 Onion, finely chopped
• 1 Bunch of dhania (coriander), finely chopped
• 1 Bunch of shallot (spring onion), finely chopped
• 2 tbsp Pea flour
• 1/4 cup Water
• 40 ml Oil
• 1 tsp Ground ginger and garlic
• 6 small Tomatoes, grated

Tomato Gravy:

• 3 soft tomatoes, chopped
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1/2 brinjal, chopped
• 3 baby marrows, chopped
• 125ml fresh cream (or soya cream)
• Salt, pepper and paprika to taste

Method

1. Thaw or defrost burgers and grate into a medium sized bowl.
2. Add onions, finely chopped dhania, shallot, pea flour and water to grated burgers.
3. Mix well to create a thick batter.
4. Using your hands roll the batter into small balls and set aside for 5 minutes.
5. Heat 30ml of oil in a thick based frying pan for two minutes and fry balls.
6. Only turn once to prevent breaking and cook through on low-medium heat.
7. Drain and set aside.
8. Add 10ml of oil to the frying pan and then add ginger and garlic.
9. Fry until golden brown.
10. Tomato Gravy: Steam chopped vegetables for 20 minutes and add salt, pepper and paprika to taste. This can be thickened with a little flour. Optional: Add fresh cream.
11. Serve with Sweet and Sour sauce.

If you would like a copy of our recipe book, LUNCHBOXES and QUICK MEALS send us an email and we will forward by reply

Visit our website here