Crispy veggie balls
Enjoy the deliciousness of crispy vegan Veggie balls that are crunchy on the outside, soft on the inside, and rich in Umami flavor from mushrooms and other fresh vegetables! These vegetable balls are the perfect snack or side dish, animal-free, yet satisfying. Made from a mixture of finely chopped vegetables (such as mushrooms, carrots, and potatoes) seasoned with aromatic spices. Then formed into small balls and fried until golden and crispy Served with your favorite dipping sauce (such as ketchup, chili sauce or vegan mayo), This dish is sure to be a favorite for everyone, both vegan and non-vegan.
Shared by Lea
Time
25 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #For the vegetable balls:
- 200 grams of potatoes, steamed/boiled, mashed
- 100 grams button mushrooms, very finely chopped
- 50 grams of carrots, finely grated
- 50 grams of peas (frozen or fresh)
- One/two small onions, chopped very finely
- 2 cloves of garlic, finely chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (to taste)
- Sufficient cooking oil
- #For coating (Breadcrumb coating):
- 50 grams of all-purpose flour
- 100 ml cold water
- 150 grams of breadcrumbs, make sure they are animal-free
👩🍳 Instructions
- 1
Prepare the filling: Heat 1 tablespoon of oil in a skillet. Sauté the onion until softened, then add the garlic and sauté until fragrant.
- 2
Add the chopped mushrooms, grated carrots, and peas. Stir-fry until all the vegetables are wilted and the water has evaporated. Remove from heat and set aside.
- 3
In a large bowl, mix the mashed steamed/boiled potatoes with the sautéed vegetables, flour, cornstarch, thyme, salt, and black pepper. Mix well until the dough forms a ball. If the dough is too sticky, add a little flour.
- 4
Form the balls: Take about 1 tablespoon of the dough and shape it into small balls about the size of meatballs. Repeat this process until all the dough is used up.
- 5
Prepare the coating: Prepare two bowls. In the first bowl, mix the flour for the coating with cold water, stirring until it forms a thick, runny batter (like tempura batter). In the second bowl, prepare the breadcrumbs.
- 6
Coat the balls: dip each vegetable ball into the flour batter, then immediately roll it in the breadcrumbs until all surfaces are evenly coated. Press lightly so that the breadcrumbs stick perfectly. Do this for all the balls.
- 7
Frying: Heat cooking oil in a pan over medium heat until hot enough. Fry the vegetable balls in hot oil until golden and crispy. Fry in stages so that it is not too dense and the oil temperature remains stable. Remove and drain on kitchen paper.
- 8
Serve: Serve the crispy vegan veggie balls warm with your favorite dipping sauce. Your special treat is ready to be enjoyed!