Asian style veggie balls

Asian style veggie balls

https://www.coop.co.uk/recipes/asian-style-veggie-balls

Asian inspired, low in saturated fat veggie balls packed with chickpeas, mushrooms and charred aubergine

  • Feeds 2Feeds 2
  • Ready in 55 minutes

Each serving contains

  • Energy
    24%
    2018kj 480kcal
  • Fat
    Low 14%
    9.8g
  • Saturates
    Low 10%
    2g
  • Sugar
    Low 15%
    13.1g
  • Salt
    Low 24%
    1.44g

% of adult’s reference intake | Carbohydrates per serving : 75g

Ingredients

  • 1 tsp Co-op olive oil
  • 1 aubergine, cut into 1cm cubes
  • ½ x 200g pack chestnut mushrooms
  • 400g can Co-op chick peas, drained and rinsed
  • 1 red chilli, deseeded and finely chopped
  • 25g pack coriander
  • Zest of 2 limes, juice of 1, plus extra wedges to serve
  • 1 tsp ground coriander
  • 1 tbsp Co-op dark soy sauce
  • 1 tbsp sweet chilli sauce, plus extra to serve
  • 250g pack Co-op microwave basmati rice
  • 1 carrot, peeled into ribbons
  • 1 courgette, peeled into ribbons
  • 1 tsp sesame oil

Method

  1. Preheat the oven to 240°C/fan 220°C/Gas 9
  2. Line a baking tray with greaseproof paper
  3. Heat the oil in a nonstick frying pan on a high heat. Season the aubergine and fry for 8-10 mins, until charred and soft
  4. Blitz the mushrooms until roughly chopped, then add half each of the chick peas, chilli, fresh coriander and lime zest, along with the ground coriander, soy, sweet chilli sauce and charred aubergine
  5. Blitz for a minute into a rough paste
  6. Add the remaining chick peas and blitz for 10 seconds
  7. Shape into 16 rough balls and put on the lined tray
  8. Bake on the top shelf of the oven for 30 mins
  9. Meanwhile, cook the rice in the microwave according to the pack instructions, then put in a bowl
  10. Add the carrot and courgette ribbons, lime juice, sesame oil and remaining coriander and lime zest, then toss together and season to taste
  11. Divide the rice and ribbon salad between bowls
  12. Once the veggie balls are cooked, pile on top
  13. Serve with the extra sweet chilli sauce and remaining chilli, plus the lime wedges for squeezing over