South African Frikadelle

In search of something new to make for dinner, I came across some interesting recipes for African cooking. Below is my veg version of Frikadelle, a sort-of meatball dish based on Boerewors sausage. Here I combine TVP and gluten for texture, and the spices used lend a delicate and unique flavour. Serve with gravy and mashed potatoes...yum!

Makes 16 patties, enough for 4-5 servings.

1 faux beef bouillon cube

1 cup water

1 cup TVP

1/2 cup oats

1/2 Tbsp ground fennel

2 Tbsp coriander seeds

1/4 tsp ground cloves

1/2 tsp nutmeg

1/2 tsp black pepper

1/2 tsp ground allspice

1 medium onion, cut into small chunks

1/2 cup fresh coriander leaves

2 garlic cloves, minced

2 Tbsp balsamic vinegar

1 Tbsp Worcerstershire sauce

2 1/2 cups vital wheat gluten

2 Tbsp of oil

Boil water and bouillon cube in a small pot, stir in TVP and remove from heat. Allow mixture to absorb liquid and cool a bit. Next put the oats and spices in a food processor and pulse for 30 seconds, or until oats and coriander sheets are crushed into small pieces. Add the onion, fresh coriander, garlic, balsamic and Worcestershire and process for 1 minute, or until onions are pulverized into small pieces.

Add the TVP to the processor, along with the wheat gluten. Pulse for 30-45 seconds, or until a ball of dough forms. Turn out on to a floured surface, knead for 2 minutes or until mixture is smooth and uniform. Cut into 16 equal pieces. Roll each piece into a ball and then flatten into a thick burger.

Heat oil, and fry in batches for 5-10 minutes. Flatten with a spatula as the frikadelle fries, remove when browned and place on a baking sheet that has been oiled with baking spray. Bake at 350 degrees for 20 minutes. Serve with gravy and mashed potatoes. 

Per patty: 100 cals, 1g fat, 7g carbs, 43mg sodium, 2g fiber, 17g protein. (PRO66.2/66%,CHO29/29%,FAT4.6/5%)