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LEMONGRASS AUBERGINE NEATBALLS



INGREDIENTS

  • 1 large aubergine / eggplant
  • 250 g / 1½ cups cooked chickpeas OR 280 g firm or extra firm cotton tofu (I used smoked)
  • 2-3 lemongrass stalks (I used 3), tender inner part only
  • 2 garlic cloves, chopped very finely
  • 1 medium heat chilli, adjust to taste
  • 2 spring onions
  • 15 g / 0.5 oz fresh coriander
  • 1 tbsp neutral oil (I used rice bran oil), plus more for frying
  • 1 tsp toasted sesame oil
  • zest of 1 lime
  • 1/8 tsp white pepper, to taste
  • ¾ tsp salt, adjust to taste
  • approximately 30 g / ¼ cup any flour (I used brown rice flour)


For full instructions you can go to : https://www.lazycatkitchen.com

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