SOYA MINCE BALLS
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 flavor, on it’s own it’s very blunt so it needs a boost. If you play around with it and enhance the flavor, you’ll enjoy it. This is what we’re going to do here with these soya mince balls. I have doubled the recipe.
- 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
- salt to taste
- 1 teaspoon mixed herbs
- ½ teaspoon freshly ground black pepper
- 2 small eggs
- oil for frying
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 and add a little hot water to this mixture and mix.
Put the soy mince in a bowl, pour the seasoned water into the soy mince and let it sit for about 10 minutes to let the soy mince soaks in the flavor.
Add the parsley, onion, garlic, ginger, seasoned flour and breadcrumb mixture.
Combine gently then add the eggs.
Mix well until evenly combined.
Shape into mince balls and refrigerate the balls for 30 minutes, giving more time for the flavors to infuse as well as for the mince balls to set.
Heat oil in a pan on the stovetop and add the mince balls. (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: Retha Booysen van Rensburg
Photo: Natascha de Jongh
