Some days ago I bumped into this recipe of a no-tuna sauce, great for sandwiches or as a pasta dressing. As I love meatballs and tuna meatballs are some of my favourite. Thus, I decided to give it a go and create these fake-tuna potatoes meatballs. Believe me, they’re great!
When I asked my husband: “could you try the mixture and tell me what you think?”. He had no clue what that was, and just replied: “I feel like you added too much soy sauce to that tuna!”. Well, I was astonished.
These chickpeas-balls are crunchy and delicious. TOP TIP: in case you aren’t strictly vegan, add some mozzarella in the middle for some stringy surprise! Also, spend five minutes for making the vegan mayo. Mayo makes everything even more delicious!
“I feel like today should be a perfect Meatball day… Let’s just get wastey-pants!”
Nicole Polizzi
Vegan Chickpea “Tuna” Meatballs with Vegan Tomato Mayo
Equipment
- Electric Mixer
- pot with boiling water
- oven tray
- Bowl
- immersion blender
Ingredients
- 250 gr Chickpeas (a can)
- 200 gr Potatoes (one medium)
- 1 Nori Algae Sheet
- 4-5 Capers
- 1 tbsp Soy Sauce
- to taste Salt and Pepper
- 30 gr Breadcrumbs or Polenta Flour
For the Vegan Tomato Mayo
- 150 gr Vegan Milk I used unsweetened Soy Milk
- 200 gr Vegetable Oil
- 1 tbsp Tomato Passata
- to taste Salt
Instructions
- Start by boiling the potato for about 15 min, until soft. Test with a fork, if it enters the potato easily, it's ready. Let it cool, peel and mash. Leave it aside.
- Add chickpeas, nori algae, capers and soy sauce in the electric mixer and blend all the ingredients together. Mix together with the mashed potatoes, taste in case it needs more salt and pepper and season as required. Add some hot paprika in case you like it. This can be used by itself as a sandwich filling or "no-tuna" pasta sauce.
- Make the balls, coating them with the breadcrumbs and/or the polenta flour and align on a lined baking tray. Spray some oil on top and bake at 200C for 15/20 min, until golden.
- In the meantime, prepare the mayo, by mixing together all the ingredients and combining them with an immersion blender. Blend for 3-4 min, until all the oil gets incorporated and the mayo results dense. add some more oil to get a ticker mayo.
- Serve the meatballs with the mayo and enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
