Lemongrass aubergine neatballs

Name: Lemongrass aubergine neatballs
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Asian
Ingredients: 1 large aubergine / eggplant; 250 g / 1½ cups cooked chickpeas OR 280 g firm or extra firm cotton tofu, pressed*; 2-3 lemongrass stalks (I used 3), tender inner part only; 2 garlic cloves, chopped very finely; 1 medium heat chilli, adjust to taste; 2 spring onions; 15 g / 0.5 oz fresh coriander; 1 tbsp neutral oil (I used rice bran oil), plus more for frying; 1 tsp toasted sesame oil; zest of 1 lime; ½ tsp white pepper, to taste; ¾ tsp salt, adjust to taste; approximately 30 g / ¼ cup any flour (I used brown rice flour)

Instructions

Prep:1hCook:30min

Lemongrass aubgerine neatballs are easy to make and a joy to eat. They are delicious baked or fried. They are a plantbased alternative to meatballs. Gluten-free.

Updated at: Mon, 09 Dec 2024 07:54:05 GMT