I love my food to be colourful, so naturally beetroot is always a fun ingredient to use. The reason I’ve labelled these “meatballs” as thai, is the lemongrass, it worked really well and if you enjoy the aromatic thai flavours as much as I do, then load up on it, the quantity I’ve listed for the recipe will just give a very subtle hint.

In terms of the meatiness of these, the texture is probably one of the closest things I’ve had to a meaty texture, to make it taste more like meat (as they taste too fresh to be meat!) you could add more salt or even try crumbling in some stock powder to give it a saltier taste. The tofu is what I think gives it this texture, unlike a lot of bean burgers and meat substitutes I’ve tried, these are incredibly moist and don’t crumble.

Despite these not being bad for you, for a lower fat and calorie option, just spray with oil and fry, or bake at a medium temperature for about 10-12 minutes, but bare in mind this will probably affect the texture.

Ingredients: (makes approx 9 of each flavour)

80g cooked beetroot (approx. 2) chopped
80g chopped carrot (approx. 1 medium carrot)80g silken tofu (divided into 2)
½ stick lemongrass, chopped
handful fresh coriander, roughly chopped
2 cloves garlic, chopped
1 medium onion, diced
10g pine nuts
6 tbsp plain flour (80g approx.) (use chickpea or gluten free flour for paleo/gluten free diet)
salt to taste
Olive oil (I used about 150ml but only about a third to a half of this will get absorbed)

For the beetroot balls
Put the all beetroot in a food processor, along with half of each of the following coriander, tofu, lemongrass, garlic and pine nuts then blend together in the processor. Season to taste with salt.
Transfer the mix into a bowl, and add flour bit by bit, until the mixture is thick enough to mould into ball shapes (I ended up using about 40g/3tbsp)
Mould the mixture into individual balls and put to the side.
If you have a deep fat fryer, then this can be used to fry the balls, if not fill a frying pan with oil.
When the oil is hot, carefully place the balls in the pan, then leave for about 2 minutes and turn, then leave for another 2 minutes until crispy round the outside.

For the carrot balls
Same method as above, replacing beetroot with carrot.
Also found that the carrot balls took slightly longer to cook, and ensure to dust with flour as they stuck more to the pan.

I served mine with leafy salad and a tiny bit of lemon zest.

Nutrition* (per ball):
Kcal 65 Fat 4.93g Saturated Fat 0.7g Polyunsaturated Fat 0.83g Monounsaturated Fat 3.24g Cholestreol Trace Sodium 2.78mg Potassium 26.1mg Carbohydrates 4.47g Dietary Fibre 0.47g Sugars 0.83g Protein 0.83g
*These are approximations, as content will vary dependant on how much is used of each ingredient, particularly oil and flour.


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