Ingredients
The following ingredients have 75 Servings
- 350 grams extra firm tofu, (pressed dry and crumbled)
- 19 ounces can black beans, (drained and rinsed)
- 1 large red onion, (peeled and roughly chopped)
- 1 large carrot, (peeled and roughly chopped)
- 2 large eggs
- 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon dried red chili flakes
- 3 cloves garlic, (minced)
- 3 cups breadcrumbs, (refer to post for fine breadcrumbs versus panko)
- 2 tablespoons prepared mustard
- 3 tablespoons ketchup
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon paprika
- Vegetable oil for frying
- Parsley for garnish, (optional)
Instruction
- In a food processor, puree the tofu and scoop into a large mixing bowl.
- Puree the onion and carrot and transfer to the mixing bowl with the tofu.
- Puree the black beans and transfer to the mixing bowl with the tofu, carrots, and onion.
- Add two cups of the breadcrumbs to the mixing bowl along with the mustard, ketchup, oregano, basil, eggs, ginger, garlic, red chili flakes, and paprika.
- Use a rubber spatula to mix the ingredients together until a stiff mixture has formed.
- While heating the oil to 350 degrees, use a small scoop (about two teaspoons) to portion the meatballs equally. Roll the mixture in your hands to form and ball and then roll into the breadcrumbs.
- Set aside the meatballs until oil is fully heated.
- Add the meatballs to the oil a few at a time; allow the meatballs to cook until they turn a deep brown colour - about 5 minutes.
- Remove from the oil and place in a baking dish. Pour your favourite sauce over the meatballs and bake for 30 minutes at 350 degrees.
- Garnish and serve immediately.