Veg meatballs with Ecuador soy
Polpettine di soia dell’Ecuador
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For 4 people
300 g of soy
1 piece of Kombu seaweed
1 teaspoon miso
garlic
parsley
whole sea salt
breadcrumbs
miso
Soya is to soak for about 18 hours, then rinsed and cooked in pressure cooker for 1 hour with a piece of kombu seaweed previously soaked for 5 minutes.
Put it in the blender with the salt, garlic and parsley, breadcrumbs, miso dissolved in a little hot water and even other vegetables.
Mix the ingredients well and form small balls.
If you do not take good shape we should add more breadcrumbs.
Cook in the oven for a few minutes, until you incroccantiscono a bit.
Thanks to Michela Bellia
