POLPETTE FRITTE (FRIED MEATBALLS)
#1, Ketchup, Santorin, Vegan Hack
vegan
main course
medium
Cettina Vicenzino
Ingredients for 20 pieces
- 5 g dried porcini mushrooms
- 100 g TOMAMI VEGAN Hack
- 20 g extra virgin olive oil
- 200 ml ice-cold water
- 1 tsp TOMAMI Santorin
- 100 g boiled potatoes
- 6 green, pitted olives, finely chopped
- 20 g grated Parmesan
- 1 clove of garlic, finely chopped
- Salt
- Freshly ground black pepper
- 40-50 g flour
- 2 eggs (size M)
- 1 tbsp TOMAMI #1
- 150-170 g breadcrumbs
- Sunflower oil for frying
- TOMAMI Ketchup as a dip
Preparation
Rinse the dried mushrooms under running water and soak in cold water for about 30 minutes. Then drain in a sieve and chop finely.
First mix the TOMAMI VEGAN Hack with 20 g olive oil, then add 200 ml ice-cold water and mix thoroughly. Mix in the mushrooms, potatoes, olives, parmesan and garlic and season with salt and pepper. Leave the mixture to swell in the fridge for 30 minutes.
Heat plenty of sunflower oil in a pan so that the polpette can float at least halfway in oil.
Prepare three plates. Put the flour on one, the breadcrumbs on the second and two eggs on the third and mix with TOMAMI #1. Form meatballs with wet hands and roll them first in the flour, then in the egg and finally in the breadcrumbs.
Fry the balls in hot oil until golden brown, drain on kitchen paper and enjoy warm or cold with TOMAMI Ketchup as a dip.
