VEGETABLE MEATBALLS WITH PUMPKIN MAYONNAISE
1 spring onion
120 gr. Boiled chickpeas
2 spoonfuls of cooked grain (rice-millet-quinoa-oats–spelled etc.)
1 spoonful of nutritional yeast
2 spoonfuls of chickpea flour
Salt, pepper and sweet mustard
- Grate, or finely chop, the vegetables and cook in a pan with a little oil and salt. Drain any remaining liquid and blend together with the boiled chickpeas.
- Now add the cooked grain (rice, millet, quinoa, etc.), the chickpea flour, the breadcrumbs and the nutritional yeast (an inactive flavouring). Add salt and pepper to taste and a teaspoonful of sweet mustard.
- Leave to rest in the fridge for about 2 hours to allow the mixture to thicken.
- Now form your meatballs and put into the oven at 180°C having first coated lightly with oil. They will cook in about 20 minutes.
For the mayonnaise: to the basic recipe, add oven cooked pumpkin, choose a pulpy pumpkin which will help maintain the consistency of the mayonnaise and a generous dose of sweet mustard.
Could be an non-waste dish where you can include some ingredients you already have to hand: the secret of good cooking is to give a new lease of life to left overs!