Lenten Soy Meatballs
To prepare delicious soy meatballs, we start by boiling the soy granules in a pot of water and salt. It is important to let them boil for 30 minutes to rehydrate properly and achieve the right texture. Once the time is up, we drain the soy and let it sit to dry, then we squeeze it well between our hands to remove the excess water. This is an essential step, as well-squeezed soy will help form more consistent meatballs. Once we have the squeezed soy, we transfer it to a large bowl. Here we add 120 grams of flour, crushed garlic (varying amounts of garlic can be added depending on personal preferences), salt, pepper, and thyme. We mix all the ingredients with a spatula or our hands, making sure the flavors are evenly incorporated. Gradually, we add 50 ml of mineral water and 50 ml of oil, continuing to mix until we obtain a homogeneous, slightly sticky but compact mixture. Wet our hands in cold water, we form the meatballs to the desired size, ensuring they are of uniform size for even cooking. Meanwhile, we heat the oil in a deep pan, ensuring there is enough oil to cover the meatballs. To check if the oil is ready, we can sprinkle a pinch of flour; if the oil sizzles, then it is time to add the meatballs. We reduce the flame to low and fry the meatballs until they become nicely golden on one side. After about 5-7 minutes, we carefully turn them to brown on the other side, continuing the cooking process on low heat. When they are ready, we take them out onto a paper towel that will absorb the excess oil, ensuring they are crispy and not too greasy. These soy meatballs can be enjoyed alongside mashed beans, ketchup, mustard, or horseradish, offering a varied culinary experience. Served hot, they are ideal for an appetizer, a quick snack, or even a vegetarian main course. Enjoy your meal!
Ingredients
- 300 g Soy granules
- 120 g white flour
- 4-5 cloves of garlic
- 50 ml mineral water
- 50 ml oil
- salt
- ground pepper
- thyme
- oil for frying
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