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Plant balls with deep-fried vegetable croquettes

Plant balls with green peas, roasted spring onions, mint and a tahini sauce

INGREDIENTS: (4 servings)

40 pcs (640 g) of HUVUDROLL plant balls 

600 g GRÖNSAKSKAKA vegetable medallions

2 eggs

60 g plain (all-purpose) flour

40 g panko breadcrumbs

1 litre peanut oil (for deep-frying)

Sea salt (to taste)

2 fresh green chillis

4 scallions

1 spring garlic (or 2 garlic cloves)

100 ml soy sauce

1 tbsp. rice vinegar

1 tsp. toasted sesame oil

1 clove garlic, finely grated

1 tsp. finely grated fresh ginger

1-2 tsp. gochugaru (Mild Korean dried chilli)

1 tsp. roasted sesame seeds

200 ml mayonnaise

STEP BY STEP:

  1. Defrost the vegetable medalions and shape them into desired shape
  2. Break the eggs into a bowl and lightly whisk them. Pour the flour and remaining panko breadcrumbs into separate bowls and place the bowls in a row near to the cooker.
  3. Fill a high-sided saucepan with the oil and place on the hob. Heat the oil to 190°C, then reduce the  setting to medium and try to keep the oil at 190°C as far as possible.
  4. Dip the vegetable croquettes first in the flour, then in the whisked egg and finally in the panko breadcrumbs. Deep-fry 2 croquettes at a time in the oil for 2–3 minutes until they develop a golden-brown colour, pushing them around with a slotted spoon.
  5. Lift the qroquettes out and drain on paper towel. Sprinkle with salt on all sides.
  6. Fry the plant balls as instructed on the package.
  7. Finely slice fresh green chili, scallions and garlic and those them together with the meatballs in a bowl. 
  8. Pour the soy, vinegar, sesame oil, garlic, ginger and dried chilli in a bowl and mix well. Top it of with the roasted sesame seeds.
  9. Serve the plant balls with the soy based dipping sauce and the qroquettes with a mayonnaise.