Ingredients
- 2 Tbsps Lee Kum Kee Sweet and Sour Sauce
- 1/2 - 2/3 Cup Obento Panko Breadcrumbs
- 400 Grams (2-3 medium sized) Zucchinis
- 1 Carrot
- 1/2 Diced Spanish Onion
- 1/2 Cup Chickpeas Drained
- 30 Grams of Grated Vegan Cheese
- 3 Tbsps Parsley
- 1 Tsp Salt
- 1 tsp Crushed Garlic
- 1/2 Tsp Thyme
- Handful of Garden Flowers (Borage, Calendula, Nasturtiums and Hibiscus)
- 2 Birdseye Chillies
Method
- Using a food processor grate the Zucchini's and Carrot with the shredding disk attachment or otherwise a box grater.
- Place shredded Zucchini and Carrot into a bowl and sprinkle with salt. Let sit for 10 minutes. Preheat oven to 200c and line a tray with baking paper.
- Finely dice the Parsley, Chillies, Thyme, Onion and garden flowers. Drain the Chickpeas.
- Wring out the liquid from the shredded Zucchini/Carrot with your hands or place in a clean rolled tea towel and twist. Place into a bowl with the other ingredients and add the LKK sauce and breadcrumbs. If the mixture is to wet you can add more breadcrumbs.
- Form into evenly sized balls and place them on baking tray. Bake for about 15-20 minutes or until golden and crispy.
- Serve with Lee Kum Kee Sweet and Sour Sauce. Also great with rice, in wraps or salads.
Product used in recipe
- LEE KUM KEE - LKK SWEET & SOUR SAUCE 240G
- OBENTO - OBENTO PANKO BREADCRUMBS
