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Soy meatballs

Soy meatballs


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Boil 1.5 liters of water, along with two tablespoons of delicacy, a teaspoon of grated black pepper and 2 bay leaves. Add the granules and let it boil for 10 minutes.

Meanwhile, clean and put the carrots and potatoes on the small grater. Finely chop the onion and grind the garlic.

Drain the granules well and put them in a large bowl. Add the vegetables, inactive yeast flakes, mustard, salt and pepper. Mix everything well, until the composition binds, then form the meatballs that we roll in breadcrumbs. Let it dry for 1 minute, then lightly fry the breadcrumbs in oil, on both sides.

Remove the meatballs on a paper towel and let it cool. We serve them as such, or together with various sauces.


Method of preparation

Put the soy to boil as it says on the package, after it boils, drain it in a strainer.

We boil the potatoes whole with the skin or without the way we want.

After the soy is strained well, put it in a bowl and mix it with onion, garlic, dill, finely chopped parsley, grated potatoes, a little bread, salt and pepper. We mix them well, then when we start to make them we put more flour in a little composition, then we start to make them and we fry them.

Soybean shells in sesame crust

Because many of you are fasting, especially during this period, I thought


Soy Meatballs - Recipes

Meatballs with okara and oatmeal

Maybe many of you do not know what is okara, so before the recipe I will explain quickly.

If you made soy milk at home, you noticed that after squeezing the milk through gauze, the remains of the soybeans that were blended remain. Well, that pulp is called OKARA. It can be used to make dumplings, meatballs, bread and much more.

Ingredients and preparation for meatballs with okara and oatmeal:

  • 200 gr of okara
  • 100 g of soft oatmeal
  • 300 ml of water
  • 1 potato of about 150 gr
  • 50 g of ground sunflower seeds
  • 7-8 cloves of garlic
  • 5 tablespoons yeast flakes
  • 60-80 gr of breadcrumbs
  • 1 teaspoon thyme
  • 1 teaspoon of paprika
  • Salt and pepper to taste

You still need:

I boiled the water and when it started to boil I added the oatmeal. I simmered them for about 3 minutes, until they swelled and absorbed all the water. I then placed them in a bowl, next to the soybean pulp. I cleaned and washed the potato and put it on the grater. I added it to the bowl, along with the ground sunflower seeds, grated garlic, yeast flakes, breadcrumbs and spices.

You will add breadcrumbs as needed. Do not add too much, because you will get too dense meatballs. If okara is more watery, you will need a few extra tablespoons, but if it is well squeezed, it will require less breadcrumbs.

I formed meatballs of different shapes and gave them a mixture of breadcrumbs and sesame. I then placed them in a tray lined with baking paper. I sprinkled them with a little olive oil and baked them for about 35-40 minutes, on both sides.


When I took the meatballs out of the oven, I greased them with a little oil with a brush. In this way the meatballs remain tender and soft. In this oil you can add spices such as garlic or onion powder, paprika, thyme, oregano, etc.

We enjoyed these meatballs with okara and oatmeal next to a rice pilaf. They were delicious!

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Soy Post Meatballs


Ingredient:

300 gr Soybeans granules
120 gr white flour
4-5 cloves garlic
50 ml of mineral water
50 ml oil
salt, ground pepper
thyme
frying oil

Boil the soybeans in salted water for 30 minutes. Strain and let it drain, then squeeze the soybeans between the hands so that the water comes out well.
We put the squeezed soy in a bowl, we add to it the 120 gr flour, the crushed garlic (garlic you can add more or less according to everyone's taste), salt, pepper and thyme. Mix until everything is homogenous, then gradually continuing to mix, add the 50 ml of mineral water and the 50 ml of oil until everything is incorporated. We need to get a homogeneous mixture.
With your hands soaked in cold water, form the meatballs to the desired size. During this time we heat the oil (let the oil be in abundance) and when it is hot we fry the meatballs (we can test if the oil is hot by sprinkling a flour powder, as we take between two fingers, and if the oil sizzles it means we can place and the meatballs. will absorb the excess oil and we can serve them either with beaten beans (or rubbed, facaluita & # 8230) or with ketchup, mustard, horseradish & # 8230.

A trivial recipe I could say, but sometimes in the absence of time it is handy to prepare these meatballs.


How to make soy meatballs granules

Soybeans they will be boiled (about 20 minutes), as they will swell, then drained well in a strainer (possibly pressed with a spatula, to drain all the liquid accumulated by boiling).

After the drain and cooling process, soy will be given through the shredder, garlic it will be cleaned and ground very well, it will be mixed in a bowl in which the rest of the ingredients will be added (breadcrumbs eggs paprika sweet finely chopped greens spices: saar, pepper, oregano), mixing everything by hand, until you get a good composition to work with.

In the tray large stove lined with baking paper, anointed with oil, will settle soy meatballs (round or flattened by hand) and put the tray in the preheated oven at 190 degrees, for about 25-30 minutes (making sure that the soy meatballs are turned from side to side) until they turn nicely a yellow-copper color.

Soy meatballs they will sit on a plate dressed in salad leaves (to be more appetizing ), then served at the table with seasonal vegetables or sauces of your choice and taste.


Soybean fasting meatballs, very good and nutritious

If you have soybeans at home from your own crop or from another source and you do not know what you can use them for, you can be inspired by this recipe. Soy is very nutritious and filling, and excellent for preparing vegetable meatballs, because it helps the composition to bind very well.

Soy Meatballs Recipe

Soy meatballs & # 8211 recipe

Soybeans are a much richer source of protein than meat. They contain many vitamins and minerals: calcium, iron, phosphorus, magnesium, potassium, Vitamin A, B1, B2, D and E. Soy is a complete food, energetic, easily digestible and beneficial to the heart, bones, nerves and muscles. Soy lowers cholesterol and is recommended in the diet of those with diabetes, gout, rheumatism, nervous asthenia, fatigue, or in convalescence.

• 2 cups soybeans
• 2 carrots
• 2 potatoes
• 1 onion
• 3-4 cloves of garlic
• 1 bunch of parsley
• 1 bunch of dill
• 4 tablespoons flour
• 2 slices of bread
• salt, pepper, bay leaf, rosemary or other spices
• 4 cups of water

The soybeans are washed well and soaked overnight in a bowl of water to cover them with two fingers. The next day, the soybeans are boiled in a pressure cooker together with the vegetables cut into pieces, bay leaves and a little salt. Leave for about 40 minutes. Natural soybeans must be boiled a lot to soften well. That is why the pressure cooker is recommended.

After boiling, drain the juice and pass it through the robot, through the meat grinder, or pass it with the puree tool. Add finely chopped greens, salt, pepper, bread soaked in water and flour. Mix well until the dough is smooth. To have a more aromatic taste, use as many favorite spices and greens as possible.

We moisten our hands in lukewarm water and shape the meatballs to the right size. Fry them in hot oil on both sides. If you want, you can put them in breadcrumbs before frying them. Remove on a paper towel to absorb excess oil.

Meatballs with soy and vegetables can be served with rice, puree, mustard, beet salad with horseradish or salad.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Soy meatballs

- The soybeans are boiled in salted water for 30 minutes, according to the instructions on the package.
- Strain the cooked soybeans with a sieve (I left them in the sieve for a few minutes). Squeeze the boiled granules into the palms and place in a bowl.

- Peel the garlic, wash it, grind it in the garlic press and add it to the bowl, along with the soybeans.

- Sprinkle the bread slice with milk. Remove the crust from the slice of bread. Squeeze the core into the palms, grind with your fingers and add to the bowl. It is completed with breadcrumbs until obtaining a suitable consistency, so that the composition can be easily shaped.

- Add the chopped parsley leaves and chopped dill. Season the mixture with salt, a mixture of white, green, black pepper and paprika as desired.
- Mix all the ingredients until a homogeneous mixture is obtained.

- Shape with small palms spheres of the prepared composition.
- Fry in hot oil, over low - moderate heat, on both sides, until they acquire a beautiful golden color.
- Remove from the pan and place on an absorbent paper towel to remove excess oil.

- Serve hot. I placed the meatballs on a plate next to the tomato sauce with parsley.


Soy meatballs

- The soybeans are boiled in salted water for 30 minutes, according to the instructions on the package.
- Strain the cooked soybeans with a sieve (I left them in the sieve for a few minutes). Squeeze the boiled granules into the palms and place in a bowl.

- Peel the garlic, wash it, grind it in the garlic press and add it to the bowl, along with the soybeans.

- Sprinkle the bread slice with milk. Remove the crust from the slice of bread. Squeeze the core into the palms, grind with your fingers and add to the bowl. It is completed with breadcrumbs until a suitable consistency is obtained, so that the composition can be easily shaped.

- Add the chopped parsley leaves and chopped dill. Season the mixture with salt, a mixture of white, green, black pepper and paprika as desired.
- Mix all the ingredients until a homogeneous mixture is obtained.

- Shape with small palms spheres from the prepared composition.
- Fry in hot oil, over low - moderate heat, on both sides, until they acquire a beautiful golden color.
- Remove from the pan and place on an absorbent paper towel to remove excess oil.

- Serve hot. I placed the meatballs on a plate next to the tomato sauce with parsley.


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