Sunday, March 18, 2012

Bean Balls with Garlic Sauce - Vegetarian

Aren't they beautiful?

Despite the good taste, they are however lack of a tiny bits of moisture...

And easily falling apart...

Maybe i should have joined Egg? or maybe Tofu to make it firmer? Idea?
The nonsense sauce was a steal though! being too "creative" a.k.a "short of ingredients at home" (sounds well at the beginning, failed at the end, lol) , i mix matched everything i can grab from the pantry... : )

At the first glance i saw garlic!! Aha... I ever ate something-something with garlic sauce... ticked!

I wanted something sour, so yogurt works!! ticked!!

Look at the white boring colour and tasteless still sauce, i mixed dried thyme leaves (just a bit, i wanted only colour), salt & pepper, lemon juice and a dash of mustard powder (too much no good)..

And the final touch was truly fab... few drops of SESAME OIL!! i just love how sesame oil enhance the taste of this garlic sauce!!

To make it healthier, i paired the bean balls with roasted snow peas; eggplant and tomato (they were all lightly oiled; salted; pepper-ed and roasted).. the taste was just as lovely as its colour!!

Bean Balls with Garlic Sauce

Bean Balls
Makes 15 balls
400 gr Mixed Bean - no added salt, mashed ( i used Edgell)
1 tsp Vegetable Powder (or adjust to taste)
3 heaped tbsp Gluten-Free Bread Crumbs *approx*
1/2 medium Red Onion, cubed
1 tsp Olive Oil
Extra Olive Oil to pan-fry

  • Drained the beans and mash with fork until completely smooth, set aside
  • Peel the onion, and tinily cubed
  • Add in vegetable powder, bread crumbs, olive oil, and cubed onion in a bowl of mashed beans, Combine well
  • Shape the bean mixture to ball
  • Lightly grease olive oil in a heated non-stick frying pan, pan fried the bean balls at very low heat for roughly 10 minutes, flip each sides in mid-way (they get burned very easily)*

N.B: The bean balls could be very hard to handle, be careful while handling.. let me know if you have a good suggestion... 

Garlic Sauce
Make 2 serves
2 whole Garlic, skin on, roasted
2 tbsp Natural Yogurt
1 tbsp Lemon Juice
1 tsp Sesame Oil
Dash of Mustard Powder (not too much)
Dried Thyme Leaves
Salt and Pepper to taste

  • Cut off the root end of garlic, wrapped with aluminium foil and roast for 15 minutes (or until soft) at 220 degree heated oven
  • Meanwhile, in a small bowl mix yogurt; lemon juice; sesame oil; mustard powder; dried thyme leaves, set aside
  • Take the roasted garlic out of oven, simply squeeze the garlic out of its skin, mashed, combine with the yogurt mixture
  • Salt and pepper to taste

Oh... and don't forget to treat yourself with a breath freshener sweets after meal! hahaha... you still love garlic? i love!!!

Happy Cooking!!


Wynne Prasetyo said...

wow, thanks for this!


shelly said...

@Wynne : they taste good, however, easily broken : (

will research more about it! : )