Vegetables and conscious vegetarianism are always a good idea.
And that’s why today you need:
- 1 head of cauliflower
- 3 cups of boiled quinoa *
- 1 large onion, finely diced
- 3/4 cup oat flour**
- 4 eggs
- 1 tablespoon of your favorite spice mixture ***
- 2 teaspoons of salt (we tested black Himalayan – turned out cool)
- Olive oil
*Instead of quinoa, you can mix it 50/50 with rice or use a glass of chickpeas – also boiled or canned
**If there is no oat flour, you can safely grind it on a Hercules coffee grinder, chia seeds or use any the type of flour you are used to – buckwheat, almond, etc.
***This time we used masala: paprika, dry thyme and basil, cumin, peppercorns, cayenne pepper, asafoetida
COOKING:
- Boil the cabbage florets in boiling water for about 5-10 minutes, let the water drain.
- Grind the pre-cooked quinoa and cabbage in a blender until smooth.
- Spread the resulting the mixture in a bowl and add the rest of the ingredients.
- Scooping the mixture with a tablespoon, form small balls.
- Using medium heat, fry the vegetable balls in a well-heated pan with olive oil and serve them with tomato or gravy.
The second version of the final stage of meatball preparation:
- Put the meatballs slightly caught in the pan or raw in a baking dish with high sides.
- Pour the meatballs on top with your favorite sauce – tomato juice and basil, coconut milk, bechamel sauce, cheese gravy and etc.
- Cover the form with foil and bake in the oven for 20 minutes.
- Delicious!
