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Recipes | 28 by Sam Wood
founder, IQS
 

Walnut No-Meat Balls

By Georgia Bellas

Photo by: Ella Martin
  • 15 balls servings
  • Prep - 15 mins
    Cooking - 25 mins
  • Total - 40 mins
Photo by: Ella Martin

Sick of quinoa patties, beetroot burgers and the stock-standard mushroom mince? We've come up with something a little different! Get ready to be blown away by these walnut balls!  

Servings: 15 balls
Preparation: 15 mins
Cooking: 25 mins

Ingredients

  • 2 small white potatoes, grated, liquid drained.
  • 1 brown onion, grated.
  • 1 cup almond meal.
  • 2 cups walnuts, finely chopped.
  • 4 cloves garlic, minced.
  • 1/2 bunch flat-leaf parsley or mint, finely diced.
  • 1 tablespoon dried oregano.
  • 100 g feta cheese.
  • 1/4 teaspoon sea salt.
  • Freshly ground black pepper.
  • Olive oil, for drizzling.

Directions

1. Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper.
2. Add all ingredients to a large bowl and combine well with your hands. Squeeze the mixture firmly to draw out the liquids and help the mixture come together.
3. Mold into 15 balls, flatten slightly and place on prepared tray. Drizzle with oil and place in the oven for 15 minutes. Turn the oven to grill and cook for a further 10 minutes, or until golden.
4. Allow to cool before transferring to an airtight container to use across recipes in this book. These will last in the fridge for up to 1 week, or frozen for up to 1 month.


Note

Vegan/dairy-free option: Omit the feta and replace with 2 tablespoons of tahini.

Tricky tip: If you simply want to plate these up alongside a salad, cut 1 lemon in half and add face side down to the tray before cooking. When you are ready to plate up, squeeze over the lemon juice, to serve.

Sick of quinoa patties, beetroot burgers and the stock-standard mushroom mince? We've come up with something a little different! Get ready to be blown away by these walnut balls!

Ingredients

  • 2 small white potatoes, grated, liquid drained.
  • 1 brown onion, grated.
  • 1 cup almond meal.
  • 2 cups walnuts, finely chopped.
  • 4 cloves garlic, minced.
  • 1/2 bunch flat-leaf parsley or mint, finely diced.
  • 1 tablespoon dried oregano.
  • 100 g feta cheese.
  • 1/4 teaspoon sea salt.
  • Freshly ground black pepper.
  • Olive oil, for drizzling.

Directions

1. Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper.
2. Add all ingredients to a large bowl and combine well with your hands. Squeeze the mixture firmly to draw out the liquids and help the mixture come together.
3. Mold into 15 balls, flatten slightly and place on prepared tray. Drizzle with oil and place in the oven for 15 minutes. Turn the oven to grill and cook for a further 10 minutes, or until golden.
4. Allow to cool before transferring to an airtight container to use across recipes in this book. These will last in the fridge for up to 1 week, or frozen for up to 1 month.

Note

Vegan/dairy-free option: Omit the feta and replace with 2 tablespoons of tahini.

Tricky tip: If you simply want to plate these up alongside a salad, cut 1 lemon in half and add face side down to the tray before cooking. When you are ready to plate up, squeeze over the lemon juice, to serve.

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