Japanese Plant-Based 'Meatballs'

Nutrition per serve

Ingredients

• 150g Japanese rice
• 1clove garlic
• 1pcs ginger
• 1pcs spring onion
• 250g plant-based mince
• 20g panko breadcrumbs
• 20ml sesame oil
• 1pcs corn cob
• 1head broccoli
• 20g miso paste
• 20ml mirin
• 1pcs egg white
• 19ml olive oil
• 20g butter
• 10ml honey

Method

1. Step 1 — Cook rice
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Make plant-based balls
   PLANT-BASED MINCE OPTION Meanwhile, crush or finely chop the garlic. Peel and finely grate the ginger. Thinly slice the spring onion. Put the garlic, ginger, plant-based mince, breadcrumbs, sesame oil, three-quarters of the spring onion, 1 egg white and ½ tsp salt in a large bowl. Using damp hands, combine well, then shape into walnut-sized balls.
3. Step 3 — Roast broccoli
   Discard the husk and silks from the corn, then slice the kernels from the cob. Cut the broccoli head into small florets and put on a lined tray. Drizzle with 1 tsp olive oil, season with salt and pepper and toss to coat. Roast on the upper oven shelf, turning halfway, for 15 mins or until tender and slightly charred at the edges.
4. Step 4 — Cook meatballs
   While the broccoli is roasting, heat 1 tbs olive oil in a large frypan over medium heat. Cook the plant-based meatballs, turning, for 3-4 mins until lightly browned. Transfer to the remaining lined tray and reserve the pan. Roast the meatballs, on the lower shelf, for 5 mins or until cooked through.
5. Step 5 — Make miso-corn butter
   Meanwhile, bring a separate small saucepan of water to the boil. Add the corn and cook for 2 mins. Drain. Melt the miso, 20g butter and 2 tsp honey in the reserved pan over medium heat. Add the mirin and corn and cook, stirring, for 1-2 mins until heated through. Remove from the heat, taste and season with pepper.
6. Step 6 — Get ready to serve
   Add the broccoli and plant-based meatballs to the miso-corn butter and toss to coat well. Divide the meatball mixture and rice among plates. Scatter over the remaining spring onion to serve.

Allergens

Egg, Milk, Soy, Gluten, Wheat, Sesame