Ingredients for 4 people
- For the Veggie Balls
- 240 g pre-cooked or tinned soya beans or other precooked or tinned legumes (e.g, chickpeas, cannellini beans etc.)
- 2 handfuls rocket
- 1 clove garlic
- 1 slice white bread
- 1 tbsp sesame seeds
- ½ tsp curry powder
- Salt and pepper, to taste
- 1 tbsp extra virgin olive oil
- For the curry and balsamic sauce:
- 100 g natural yogurt
- 4 tbsp De Nigris Recipe Platinum Label Balsamic Vinegar
- 1 tsp curry powder
For the recipe
Drain the soya beans and other legumes well, place in blender, and add all the other Veggie Ball ingredients, except the olive oil. Blend well until the mixture is smooth, and then chill in fridge for about 30 minutes (you can skip this step if you are in a hurry, but it does help the balls to keep their shape ).
Pre heat oven to 180°. Grease a baking tin with the olive oil, then roll small balls of chilled mixture and arrange, spaced evenly on tin.
Bake for 20 minutes, turning the balls over halfway through cooking, to ensure even browning.
Meanwhile, mix the yogurt, curry and De Nigris Platinum Label Balsamic Vinegar in a bowl, to create the dipping sauce.
When the Veggie Balls are cooked through and evenly browned, allow to cool and serve with the sauce for dipping.
