Vegetarian soy patties or meatballs

Ingredients for 4 servings:

• 100 g soy flakes
• 200 ml water, boiling
• 1 large onion(s)
• 2 eggs
• 60 g oat flakes, fine
• 1 tsp paprika powder
• e.g. Maggi or similar seasoning
• 1 tsp mustard
• 2 tsp tomato paste
• 2 tsp parsley, chopped
• n. B. Salt and pepper from the mill
• n. B. garlic
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

hearty

Pour boiling water over the soy flakes, cover, and let them swell for 10-15 minutes. Meanwhile, chop the onion and sauté. Drain the swollen soy flakes and chop them slightly with a food processor, reducing most of the flakes to half their size. Now add all the remaining ingredients and mix the dough thoroughly with your hands or a spoon. Then form the mixture into patties. It’s best to press the patties firmly together with your hands to allow plenty of air to escape. If you’re making patties, simply press the mixture onto a board into a baking ring to create a nice, round patty shape. Heat a pan with oil and add the patties. Fry on each side until golden brown. Tips: I like to use soy flakes because they’re versatile, have a long shelf life, and are reasonably priced. Using ready-made “fine soy shreds” saves you the hassle of chopping. If I only have whole oats at home, I soak them with the soy flakes and then grind them together to achieve the right consistency. Notes: The listed ingredients are enough for 4 meatballs. This picture was kindly provided by simon9402, as I rarely take photos while cooking.