So here we are, this is the last post before my wedding! Continue reading
I hope you’ll enjoy it and keep fingers crossed for Saturday…may I not fall while walking down the aisle 😉
Vegetarian Quinoa Balls
For about 13-14 balls
Pre time: 30 min
Cook time: 40 min
1 bell pepper
1 red onion
2 tbsp. tomato paste
1-2 red chilli peppers
160 g boiled potatoes
90 g quinoa
300 g tofu
1.5 tbsp. chopped coriander leaves
1 large egg
2 tbsp. vegetable oil (+extra to grease the baking tray)
Cut off the top and the bottom of the bell pepper; remove the seeds and any other white part. Cut it in half and the cut it into 0.5 cm strips. Now chop the strips into 0.5 cm pieces.
Remove the grains from the corn by holding almost vertically and running the blade of a large knife downwards. Finally finely chop the onion.
Heat a non-stick pan on a medium fire; add 1 tbsp. oil with the chopped onion and cook for 4-5 min stirring regularly. Then add the bell pepper and the corn, season with salt and cook for about 8 minutes stirring regularly. Add the tomato paste and the chilli and cook for another 3-4 min.
In a high-sided pan add the portion of quinoa and two times its amount in water. Bring to a boil and let it simmer on a low fire for 15 minutes. Once done add it to the vegetables season with salt and let everything cool until lukewarm.
Mash the boiled potatoes and finely crumble the tofu. Add them to the vegetables and quinoa along with the coriander leaves and the egg. Mix until all is evenly distributed and with your hands form little balls of about 5 cm. Grease a baking dish and place the vegetarian balls in it. Combine 1 tbsp. tomato paste, 1 tbsp. oil and a few drops water in a small cup or bowl. Brush the top of the vegi balls before baking them for 20 min in a preheated the oven at 190°C. Serve asap.