Soy and Oat Flakes Meatballs

Name: Soy and Oat Flakes Meatballs - Sorana B.
Ingredients: 1 cup okara/soaked soy granules; 2 cups fine oatmeal; 1/4 cup breadcrumbs; 4 tablespoons flaxseed meal (ground flaxseeds); 2 raw potatoes; grated on a fine grater; 4 tablespoons nutritional yeast flakes; 6 cloves of garlic; or more if desired; salt; pepper; thyme powder; 3 tablespoons ground walnuts; optional (I didnt use it this time); The walnuts darken the color of the patties; making them resemble meat more but also positively influence the taste of the patties.; 50 ml sunflower/olive oil; sparkling water to achieve a dough similar to meat patties.

Appetizers - Soy and Oat Flakes Meatballs by Sorana B. - Recipia

These delicious meatballs are an excellent way to use the leftovers from making soy milk, but they can also be made with soy granules, which are a rich source of plant protein. If you choose to use soy granules, make sure to soak them in boiling water for about 10 minutes or, better yet, boil them for 5 minutes to make them easier to use. In the meantime, prepare the oats by mixing them with mineral water and letting them swell for 5-10 minutes. This will add a pleasant texture to the meatballs and make them fluffier. For a special taste, add spices to your mixture. I use vegeta, a seasoning that does not contain monosodium glutamate and has a slight garlic flavor, perfect for adding extra flavor to the meatballs. The potatoes should be grated on a fine grater and strained a bit to remove excess water. The garlic should be finely crushed to disperse evenly in the mixture. Mix all the ingredients in a large bowl, being careful to achieve a homogeneous composition. If you notice that the mixture is too dry, you can add a little mineral water to make it easier to shape. The secret of these meatballs lies in the seasoning; do not hesitate to experiment with various herbs and spices to find the perfect combination. Once the mixture is ready, shape the meatballs, making sure they are of equal size to bake evenly. Place them on a baking tray lined with parchment paper and put them in the preheated oven at 220 degrees Celsius for the first 15 minutes. After this interval, turn them over, reduce the temperature to 190 degrees, and bake for another 10 minutes. The meatballs are best served with a yogurt-based sauce or a tomato sauce, as they can be quite dry. If you choose the fried version, they become absolutely delicious with a crispy crust, but for a healthier option, baking is ideal. We enjoyed them with a side of brown and black rice, simply boiled with a little salt, alongside a creamy white sauce. This combination was not only nourishing but also very tasty, bringing a perfect balance of textures and flavors. If you are interested in certain ingredients or want additional details, feel free to ask me!

Ingredients

1 cup okara/soaked soy granules
2 cups fine oatmeal
1/4 cup breadcrumbs
4 tablespoons flaxseed meal (ground flaxseeds)
2 raw potatoes
grated on a fine grater
4 tablespoons nutritional yeast flakes
6 cloves of garlic
or more if desired
salt
pepper
thyme powder
3 tablespoons ground walnuts
optional (I didnt use it this time)
The walnuts darken the color of the patties
making them resemble meat more but also positively influence the taste of the patties.
50 ml sunflower/olive oil
sparkling water to achieve a dough similar to meat patties.

Soy and Oat Flakes Meatballs

Ingredients

Tags

Categories