Since the beginning of this year I have been experimenting with many vegetarian and vegan food. Although I wouldn’t like to label myself vegetarian, predominately this has been my diet since January and I feel much better (and slimmer) for it.
The result: I have been eating humongous amounts of Quorn and while I love the swedish meatballs I’m eager to find alternatives. I’ve perfected a lentil burger recipe which will be up shortly but in the meantime the neutral taste of the cauliflower and quinoa mean you can season these meatballs to taste however you would like, hot and spicy Cajun, basil and tomato or garlic and onion.
Herbs, spices or ingredients for seasoning.
First put the washed and cooked cauliflower and quinoa into the food processor. The great thing about this recipe is that it is easy to alter the taste of the meatballs to suit any sauces or required flavours.
Once blended add in herbs, spices or in my case onions, garlic and mixed herbs then mix together adding flavours and experimenting as you go.
Once the desired taste is achieved, ensure there are enough breadcrumbs in the mixture to allow it to hold its shape, then roll into medium sized balls and set to one side. Ensure the balls are not too large as this will make it difficult to cook to the centre.
The balls can then be fried to reduce over cooking time and give a crispy outer coat, or placed straight into the over for 30-40 minutes.