CRISPY PEA PROTEIN BALLS IN GREEN CURRY RECIPE

CRISPY PEA PROTEIN BALLS IN GREEN CURRY RECIPE

This recipe of pea protein balls is a versatile one. You can make the balls and enjoy them crisp with your favourite dip, or you can enjoy these nutritious yet scrumptious balls in a curry, just like this recipe. Marinated HerbYvore Plant Protein Block shaped into balls and baked or deep fried to brown brown is the highlight of this recipe. We have used a ready-made vegan green curry paste in this recipe and you can use any other curry paste that you like. Homemade spice paste will definitely work better if you have the time to prepare. Otherwise, if you prefer a yellow curry, do pair the balls with the curry from our yellow curry with pea protein cubes recipe. 

Recipe by Vinita Deshmane of @vinisplantifulkitchen. 

INGREDIENTS

Pea Protein Balls:

  • 250g HerbYvore Plant Protein Block
  • ½ cup panko/breadcrumbs
  • 120g cornflour
  • 1 tsp garlic (chopped)
  • 1 tsp onion powder
  • 1 tsp oregano (dried)
  • 1 tbsp nutritional yeast
  • 1 tsp jaffna/curry powder
  • ½ tsp cumin powder
  • ½ tsp cajun powder/chilli flakes
  • ⅛ cup coriander (chopped)
  • ⅛ cup thai basil (chopped)
  • salt & pepper to taste

Green Curry:

  • 3 tbsp store-bought green curry paste (vegan)
  • ½ cup water
  • 1 cup coconut milk
  • tamari/soy sauce to taste
  • coconut/brown sugar to taste
  • 1 handful of thai basil, red chilli to garnish

 

METHOD

  1. Preheat oven to 200°C.
  2. Line rimmed baking sheet with parchment paper.
  3. Gently mix all ingredients into crumbled Plant Protein with a spatula or hands. Don’t mash up too much. Add salt and pepper if needed. (Note: Plant Protein contains salt)
  4. Using a medium cookie scoop, roll the mixture into ping pong sized balls, using olive oil to prevent mixture from sticking.
  5. Place balls on parchment paper and bake for 20 minutes, or until the balls appear lightly golden brown.
  6. To make curry, heat ¼ cup coconut milk in a wok on medium heat, and add curry paste to it. Sauté until the paste is aromatic.
  7. Once baked as desired, transfer the protein balls to a wire rack for cooling.
  8. Add coconut milk, tamari & coconut sugar, simmer for a few more minutes. (taste as you go; we did not specify measurements here, as you could be using a different vegan curry paste).
  9. Add protein balls, Thai basil, and thinly sliced chilies as garnish and serve warm.

Note: Feel free to add your choice of mixed veggies for extra nutrition and colour!

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