VEGGIE OAT BALLS WITH GREEN PEAS, CURRY E YOGURT

There are few certainties in life: one of these was my inability to cook these veggie balls. And this fact were bitter. It was time to remedy the situation, Sara had to save me. Because these veggie balls are the Sara’s signature dish. Then, sleeves rolled up, ready, steady, go we made it together. They came out perfectly: from the dough extremely “handy” (the desire to play with Play-Doh will coming soon!) to the consistency once cooked, to the delicate and appetizing flavor. Nothing more than that written in the recipe above and you’ll create in no time these veggie oat balls with peas (and, I repeat, with an amazing taste, otherwise, you know, we don’t like it).

By the way, I discovered that oats has a lot of beneficial properties, it satiated a long giving us a lot of energy and is also well tolerated by our celiac friends. High-fiber and protein content ensures a proper exercise of the intestinal functions and acts as an anti-inflammatory for the whole body by inhibiting the proliferation of cancer cells. The peas give us vitamins and minerals in abundance while turmeric – among its thousand other properties – is a powerful painkiller and anti-oxidant ingredient. So, many thanks are due to Mother Nature for oats, chia seeds (which you can find the property here), peas and turmeric. I leave you the recipe for this superfood, and you can no longer live without.

INGREDIENTS (12 veggie balls)

• 20 grams of mixed seeds
• 20 grams of oatmeal
• 20 grams of oat bran
• 10 grams of chia seeds
• 150 mL of water
• 200 grams of frozen green peas
• A quarter of a red onion
• 3 tablespoons of grated Parmesan cheese (optional)
• Extra virgin olive oil, black pepper, curry, turmeric q.s.
• Sesame for the rub q.s.

Yogurt Dressing:

• 200 grams of Greek yogurt
• A tablespoon of lemon juice
• A pinch of salt
• Fresh mint leaves q.s.
• Extra virgin olive oil q.s.

Matching soundtrack: Hands to myself, Selena Gomez

PROCESS

Toast the mixed seeds to release all their wonderful aroma, then grind it up in a blender. Stir together the bran, the oatmeal, the chia seeds, and the ground seeds with the boiling water, so let stand half an hour with a lid. Cook the peas in a non-stick pan with oil and onion, salt them and let go on low heat, so cover with a lid without adding water (unless you have to) until it’s completely cooked. Grind also the peas in the blender, add the peas puree to the mixture previously prepared and, to taste, the grated Parmesan cheese. Season with salt, pepper and a copious amount of curry and turmeric. You just have to make the meatballs and bread it in sesame seeds. Bake the veggie balls in the oven on a baking sheet covered with parchment paper at 180 ° C for 15 minutes with a little olive oil. Let them cool off and enjoy (without any remorse).

Photography: Sara Cartelli.
© The Eat Culture.