SOYA MINCE BALLS
Makes 12 Servings ~ 20- 25 minutes
120 g soy mince
½ onion, chopped
3 cloves garlic, crushed
½ teaspoon ginger, chopped
1 tablespoon fresh parsley, chopped
¼ cup breadcrumbs
2 tablespoons plain flour
4 teaspoons curry powder
2 teaspoons paprika
1 teaspoon mixed herbs
½ teaspoon freshly ground black pepper
2 small eggs
oil for frying
Soya mince doesn’t have to be dull and boring. It is important to understand that soya needs a lot of help when it comes to flavour. on it’s own it’s very blunt so it needs a boost. If you play around with it and enhance the flavour, you’ll enjoy it. this is what we’re going to do here with these soya mince balls.
Combine the flour and breadcrumbs and season with 2 teaspoon curry powder, salt and 1 teaspoon paprika.
Mix and set aside.
Mix together the remaining 1 teaspoon paprika, 2 teaspoon curry powder and 1 teaspoon mixed herbs in a bowl, add hot water to this and mix.
Put your soy mince in a bowl, pour this seasoned water into the soy mince and let sit for about 10 minutes as the soy mince soaks in the flavour.
Add the parsley, onion, garlic, ginger, seasoned flour and breadcrumb mixture.
Combine gently then add the eggs, mix well until evenly combined.
Roll into soy mince balls and refrigerate for 30 minutes, giving more time for the flavours to infuse as well as for the mince balls to set.
Heat oil in pan and add the mince balls. (NB: the oil should not be too hot, medium heat will be perfect)
Fry until golden brown on either side and you’re done. Avoid turning too much!
Recipe posted by: Retha Booysen van Rensburg
Photo: Natascha de Jongh