Soy meatballs with zucchini


For about 16 halves:

100 g soybean granules or soybean pieces

3 bay leaves

2 medium-sized courgettes

100 g of flour

100 g + 50 g breadcrumbs

3 teaspoons No Egg Egg Substitute (mixed with 6 tablespoons water)

1 teaspoon salt

spices as desired (basil, parsley, oregano, thyme, etc.)

vegetable oil


Soak the soybean pieces in boiling water in which we had previously cooked the bay leaves for a few minutes. After 10 minutes, drain the soybean pieces and squeeze.

Peel a squash, grate it and chop it finely. Squeeze out excess water.

Drained and slightly cooled soybean pieces and chopped courgettes are mixed in a bowl. Add No Egg (previously mixed with water in a special bowl), flour, 100 g of breadcrumbs, salt and spices as desired. Mix all the ingredients well and form the dumplings.

Shake about 50 g of breadcrumbs in a small bowl and roll each meatball in them.

Pour enough oil into the pan to cover the bottom and fry the meatballs. *

The meatballs can also be baked in an oven on baking paper at 180 degrees Celsius.

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