vegan asian protein “meatballs” with adzuki beans

Ingredients

• 2 cups cooked adzuki beans (300g)
• 1 tablespoon soy sauce
• 2 tablespoons PURYA! RICE PROTEIN
• 1 cup (150g) cooked rice (50g uncooked – ¼ C)
• 2 tablespoons peanuts, chopped
• 1 teaspoon Chinese five spice mix
• 1 tablespoon toasted sesame seeds
• ½ teaspoon smoked paprika powder
• ¼ teaspoon chili powder
• 1 tablespoon nutritional yeast flakes (optional)
• 1/3 teaspoon ground black pepper
• 1/3 teaspoon cumin seeds
• 1 tablespoon PURYA! Pumpkin Seed Oil
• Panko bread crumbs or regular bread crumbs, for breading
• Oil, for frying

MISO Sauce

• 1 tablespoon light miso paste
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon rice syrup
• 1 teaspoon PURYA! Raw Pumpkin Seed Oil

ADDITIONAL INGREDIENTS

• Cooked rice (favourite kind)
• Mung beans sprouts
• Fresh carrot
• Nori seaweed or cooked kombu seaweed (cut into stripes)
• Sesame seeds
• Broccoli

Method

Prepare the miso sauce by combining all the ingredients. Stir well and set aside.

Next, blend the cooked adzuki beans with soy sauce until smooth. Then add all the other ingredients and mix thoroughly with your hands. Roll into walnut-size balls. Coat them with bread crumbs and fry for a few minutes on each side, until lightly brown. Serve immediately with your favourite additional components.

The cooked meatballs can be stored in the fridge for up to 3 days.