Soy frikadelle and more

At the event I offer sometimes gluten free version

but usually the ingredients contains wheat.

Check out the ingredients that suits your taste.

I use this mixed spice for this recipe but you can add any favorite spice with salt.

The fotu I use for this recipe is this kind of soft Asian tofu.

Please don't use vacuum sealed extra firm tofu.

(Updated 2025)

Ingredients for 8 patties

200g medium firm Asian tofu

75g Alnatura’s fine soy curls (not soaked)

80g finely chopped onion

10g finely chopped garlic

10g parsley

1tsp Ostmann seasoning (contains salt)

1tbsp brewer’s yeast (optional)

1tbsp chia seeds

2tbsp wheat flour (405)

2tbsp plant based milk

10ml light soy sauce

5ml dark soy sauce

Salt and black pepper to taste

Oil for frying (about 30ml)

Gluten free version

use gluten free soy sauce, hefe flocken instead of brewer's yeast

2tbsp PAN corn meal instead of wheat.

STEP 1

Sauté the onion and garlic with a drizzle of oil. Crumble the medium-firm tofu and mix it with the dry soy schnitzel so it absorbs the moisture from the tofu and softens—this will be your base. Add all the ingredients to a bowl

STEP 2

“Mix with a spoon and let it rest for 5-10 minutes. Then add about 2 tablespoons of plant-based milk to adjust the moisture level.

Test the mixture by shaping it into a ball—it should be moist enough to hold its form

STEP 3

Using wet hands or a ¼-cup scoop, form the mixture into 8–9 balls. Be sure to press it firmly so each ball comes out nice and compact.

STEP 4

Flatten the balls slightly to help them hold their shape. You could use plastic wrap to assist with shaping. If you’re batch cooking, store the wrapped patties in the refrigerator for the next few days

STEP 5

Heat the oil in a frying pan. Sprinkle in the black pepper at this stage. Shallow-fry the patties on one side for about 5 minutes over medium heat. Avoid moving them too much or flipping them unnecessarily so they can develop a nice crust.

STEP 8

Flip side.

Fry for another 5minutes.

STEP 9

Serve them with a sauce of your choice.

This sauce is simply made with those ingredients.

1tsp balsamic vinegar

20ml soy sauce

2tbsp apple peer puree

1tbsp diced tomatoes (canned)

2tbsp ketchup(no sugar added)

Black pepper to taste

(Update)

At another event I served these with tomato based sauce.

1tbsp tomato paste

1tsp olive oil

125ml water

1 bay leaf

2tsp sugar

1tsp soy sauce

A pinch of salt ,pepper& garlic powder

+topping dill

You can also use this recipe as a filling of vegetables.

For example, this amount is enough to fill about 12 small bell peppers and 7 slices of aubergine. It works especially well for stuffed peppers (12 small peppers

(12 x snack paprikas )

Just sprinkle some corn starch on the empty bell pepper slices.

Fill them with this meat ball mixture.

Brush some oil on top and bake them for 20 minutes at 200℃.

After baking , fry them with 1tbsp oil on a frying pan until golden.

The peppers are already tender after being baked but they taste mush better

if you don't mind this extra effort.

Finally brush some sauce of your choice.

A bit advanced recipe here 👇

If you are making aubergine rolls.

First form 7 small soy meat balls.

If they are not sticky enough add 1tbsp of corn starch.

Brush some oil and bake them for 20 minutes at 200℃.

In the meanwhile slice one aubergine into 7 thin slices ,fry them on a pan with 20 ml oil until they are softened.( First the aubergine absorbs the oil but keep cooking on a medium high heat, they will return the oil back in the frying pan after a while )

.

Brush some sauce on one side of aubergine slices.

Wrap each baked meat ball with a slice.

Stabilize the rolled shape with skewers.

( I bought this skewers at Woolworth)

This food board was made for an event.