These tasty meatballs are made from red rice which has a nutty texture and okara, a little known by-product of soya milk. Colourful and delicious this meal is great for kids too!
Okara is the pulp left over after making soya milk. Okara is rich in protein and other nutrients. Containing dietary fibre it helps to eliminate toxins from the digestive tract. Okara is low in calories and contains calcium, folic acid, zinc, vitamin E and vitamins B1 and B2 and has zero cholesterol. Good for anyone wanting to lose weight. In fact by adopting a plant based diet you will very naturally and easily find your ideal weight, so no need to diet, just change your diet.
You can buy nutritional yeast in most whole foods shops or online.
makes 20 meatballs
serves 3-4 people
1 flax egg (see recipe below)
50g oats ground in a grinder
150g cooked red rice
200g okra crumbled (the pulp left over from making soya milk)
2 tablespoons nutritional yeast
large handful of fresh parsley chopped
3 cloves of garlic finely chopped
1 small onion finely chopped
1/2 thumb of ginger finely chopped
2 tablespoons vegetable oil or coconut oil
1/2 birds eye green chilli (optional if you like spicy!)
1/2 teaspoon rock salt
1/2 teaspoon freshly ground black pepper
1 teaspoon oregano
chopped fresh parsley to garnish
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1 teaspoon turmeric
Cook the red rice and cool before you start making the meatballs.
Make up your flax egg before you begin to cook:
3 tablespoons flax seeds (linseeds) ground to a powder
6 tablespoons water
Grind the flax seeds to a powder in a vitamix or similar grinder and add water, stir thoroughly and put in fridge for 15 minutes to settle.
Heat oil in pan. Cook the onion, garlic and ginger for 2-3 minutes on a medium heat until soft. Add the spice mix, salt and pepper. In a food processor add the okra, oats, nutritional yeast, onion mix, oregano, fresh parsley, flax egg and cooked red rice.
Mix until even, not too much though as you want to keep the texture of the meatballs.
Shape the mixture into meatball size balls, place on a tray and cool in the fridge for 10-15 minutes, this will help keep everything together when you fry them.
Heat a tablespoon of oil in the pan, place the meatballs in the pan and fry gently for 5-10 minutes turning occasionally until they brown.
Serve with Quick Tomato Sauce and spaghetti, garnish with fresh parsley.