These vegetarian meat(less) balls are absolutely bursting with flavour and are surprisingly moreish - you'll be coming back for sections! Pair them with a dipping sauce for finger food, or warm pita bread, a Middle-Eastern dip and tabbouleh for a substantial vegetarian main. Kale is coming to the end of it's season, so now's the time to cook this recipe or you'll be waiting until next year's cooler weather.
Serves 4
+ vegetarian
+ nut free (option)
Ingredients
200g bread, roughly chopped and frozen
2 shallots, peeled
2 garlic cloves, peeled
1 bunch kale, spine removed and leaves only (approx. 250g)
50g olive oil
2 tsp cumin, ground
70g feta, crumbled
1 handful mint leaves, finely chopped
1 egg
Salt, to taste
Macadamia oil or olive oil, for frying
Method
- Place bread in TM bowl, grate for 6 seconds, speed 8, or until breadcrumbs are formed. Set aside.
- Place shallots and garlic in TM bowl, chop for 3 seconds, speed 5.
- Add half the kale, chop for 4 seconds, speed 6, assisting with spatula. Set mixture aside.
- Add remaining kale to TM bowl, chop for 4 seconds, speed 6, assisting with spatula.
- Add the first batch of kale mixture along with olive oil and cumin, sauté for 8 minutes, Varoma temperature, reverse speed 1, MC removed. Remove lid and allow to cool for 5 minutes.
- Add breadcrumbs, feta, mint, egg and salt, mix for 10 seconds, reverse speed 3, or until mixture fully incorporated. Using wet hands, squeeze mixture into balls.
- Heat a liberal amount of macadamia oil in a large fry pan over medium heat. Once hot, add kale balls and cook for 2 minutes each side, or until golden.
Serve warm with hummus, yoghurt or other dipping sauce.
