Our Vegan Italian Peaballs

Sometimes it happens that, kind of magic!, someone decides you will be his personal “chef for a day”. What an honor and what a joy, especially if you have to cook for super omnivores, where soldiers that must be brought to the dark side of the Force are especially children!

In these situations, I reach a compromise with my usual diet: today I present a fried dish with an ingredient not exactly seasonal: the peas. If you have been wise, you have your supply of frozen peas from last spring, otherwise you can buy them and make an exception to the rule, mostly if your goal is to impress traditional diners! If you would rather wait, keep the recipe for the right time, I assure you will not regret it.

vegan peas peaballs meatballs

Since the dinner was commissioned and funded, I also could win in the challenge of “home economics, surprising everyone and confirming in a practical way that you can really eat well and healthy, without spending too much money!

Here you are the recipe of my vegan italian peaballs!

Ingredients for 4 servings:

300 grams of frozen peas (or fresh peas if seasonal)
50 grams of white bread
1 medium size potato, boiled and peeled
1 bunch of fresh parsley
Whole salt to taste
Pepper to taste
Organic lemon zest
breadcrumbs
1 pinch of turmeric
1 drizzle of extra virgin olive oil (with a pinch of garlic powder, to stew peas)
Seed oil for frying

Preparation time:

15 minutes preparation + 30 minutes cooking + 30 minutes resting

Kilokalories per croissant:

About 400 kcal (it depends on the frying)

Degree of Difficulty:

2/5

Preparation:

We start by stewing the frozen peas in a little hot oil, in which garlic powder has given its aromas. You do not need a long cooking: less minutes of cooking, the more the color will remain bright. You may also boil them, but in this way you would lose many nutrients in the cooking water. I actually cook only by stewing or steaming.

Now let evaporate peas vegetable water, turn off the heat and let cool.

Combine in a blender the peas, the bread, the cold potato, the leaves of the bunch of parsley (do not throw the stems, use them to flavor a good vegetable stock!), the grated zest of one organic lemon.

Season with salt and pepper and let cool in the fridge for half an hour, in order to let the dough firm up.

At this point, you have to be good at controlling the consistency: it must be quite firm, enough to be handled. Use the breadcrumbs to achieve the desired humidity but not flour, otherwise the dumplings will be extremely heavy.

Now prepare a dish in which to pour the breadcrumbs and the turmeric for breading and another one in which to place your peaballs before frying them.

Bathe your hands and proceed to make them!

Now: fry! I recommend you start to cook when the oil reaches the maximum temperature. Use a toothpick and dip the tip into the oil: when you see bubbles all around it, then you can proceed.

The balls in this way will remain firm and lighter: the oil at the maximum temperature will attack them immediately, creating the golden crust and not penetrating in large quantities within what you are cooking.

Good italian polpette to all of you!

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