Oat 'meat' VEG Balls
Meatballs or ‘vegballs' are an extremely versatile ‘keep at hand’ food item that can be re-purposed in a variety of ways. It can be served as-is as an appetizer, pastas and probably as a koftha curry too! These vegballs can be made ahead and frozen so you can pull them out in jiffy.
Servings: 12 Balls
Ingredients
- 1 cup Oats
- 1 cup Oat milk
- 2 large Potatoes boiled and crumbled
- 3 Carrots multi-color boiled and crumbled
- 2 Bread Slices toasted and broken into pieces
- 1 small Onion chopped
- 1/2 cup Peppers mixed-colors diced
- 3 pods Garlic chopped
- Basil chopped
- 1 tsp Pasta seasoning
- Salt
- Rice Flour dusting
Instructions
- Soak the oats in oat milk for minimum of 30 minutes
- Coarsely crumble the oats, they should be practically dry after absorbing all the milk
- Next mix all the listed ingredients except Rice flour one by one and make into a nice dough
- Roll into balls of desired size and dust in plain rice flour
- Pan fry to a crisp golden color
- Cool complete and freeze as needed