Vegan chicken balls with okara
I've provided oven baking instructions in the recipe, but you can also fry them in a pan. Add several glugs of vegetable oil and fry, turning often, for 5-10 minutes, until golden. If you would like Chinese takeaway style chicken balls, you can batter them in a potato starch slurry, deep fry, and serve with your favourite dipping sauce.
Servings: 15 pieces (approximately)
Ingredients
- 1 Vivera vegan chicken breast approximately 90 grams
- 90 grams fresh okara
- 30 grams chopped onion scant â…“ cup
- ½ tablespoon oil plus extra for cooking
- 1 teaspoon miso
- ¼ teaspoon ground white pepper
- 30 grams vital wheat gluten approximately 3 tablespoons
Instructions
- Pre-heat the oven to 175 Celsius (350 Fahrenheit).
- Add every ingredient except for the vital wheat gluten to a food processor and process to a sticky paste. Add the vital wheat gluten and process for 30 seconds to combine.
- Scoop out tablespoon sized portions (you can also make them smaller if you'd like) and roll into balls with your palms. Place them on a baking sheet or in a roasting tray, spray or coat with a little bit of oil, and bake for 15 minutes. Remove the tray from the oven and give it a shake to turn the balls over, and bake for a further 15 minutes.