Vegan Fish Balls

So grasp your breath and prepare to be flown off wherever you sit, because this one is going to change your world. These small green fellas have protein, omega 3, and they taste like fish, while being completely cruelty free. I kid you not.

You could serve them with some spicy-lemony tomato sauce like I did here, next to rice or on top of a bowl of hummus, in a sandwich or even just like that with a bit of mustard.

1/2 cup beluga lentils, soaked in water for at least 4 hours
1 cup soy protein, soaked in hot water and sqeezed
1/4 cup wakame seaweed, ground to powder, soaked in hot water and squeezed
finely grated zest of 1/2 lemon
1 tablespoon chickpea flour
1-2 onions, finely chopped
1/2 teaspoon ginger powder
1 teaspoon thyme
1 tablespoon ground flax seeds
salt, white pepper
optional: some chopped cilantro

Sieve the lentils and crush them in a blender. Mix everything in a bowl, stir well, create balls, place on a pan covered in baking paper. 200 C. 15 minutes, until stable (you should not dry them). Cover in sauce.

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Spicy-Lemony Tomato Sauce:
500 ml tomato puree
10 pitted  and halved olives
1/4 cup olive oil
1 tsp dry chili flakes (or finely chopped red chili)
4 large garlic cloves, minced
1/2 tsp cumin
1 tablespoon sweet paprika
1/2 lemon, diced

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Heat the oil over a low flame with the spices and garlic. Once it starts bubbling add the tomato puree and increase to a high flame. Cook without stirring for 5 minutes to reduce volume. Add salt, lemon and olives, stir well, cook for another minute and take off the flame. Pour on top of the fish balls and rice.

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