Ingredients
- 1 Packet grace earth chef unflavoured veggie mince beef
- 2 Cups boiling water
- 1 Cup Grace Vegetable Oil
- 6 Cloves garlic, crushed
- 8 Ounces onion, chopped
- 4 Ounces escallion, chopped
- 1 Whole scotch bonnet pepper, finely chopped
- 1 Tablespoon thyme leaves
- 8 Ounces breadcrumbs
- 8 Ounces wholewheat flour
- 0 to make barbecue sauce
- 1 Cup grace tomato ketchup
- 1 Teaspoon sugar
- 1 Tablespoon liquidized ginger
- 1 Teaspoon Grace Hot Pepper Sauce
- 1 Tablespoon grace fish and meat sauce
Method
1. Place Grace Earth Chef Unflavoured Veggie Mince Beef in a large bowl; pour on 500 ml (2 cups) boiling water and re-hydrate for 5 minutes.
2. Blend together 2 Tablespoons Grace Vegetable Oil, the crushed garlic, chopped onion, escallion, scotch bonnet pepper and thyme in a blender for 2 minutes. Add the contents of the seasoning sachet and blend for another minute.
3. Pour blended marinade mixture unto the re-hydrated mince, mix well and allow to marinate for 30-40 minutes.
4. Add the breadcrumbs gradually to the marinated mixture to create "workable dough".
5. Spoon some of the mixture into the palm of the hand using a tablespoon. Roll the mixture into small balls, set aside. Continue until all the mixture is used. (Number of balls vary depending on the size).
6. Heat remaining Grace Vegetable Oil in a large frying pot. Roll balls in wholewheat flour, coating evenly. Fry coated balls in heated oil until golden brown.
7. Remove from oil and drain on absorbent paper.
8. Serve with Grace Bar-be-cue Sauce.
FOR THE BARBECUE SAUCE
1. Combine all the ingredients in a saucepan.
2. Heat and serve with Grace Earth Chef Veggie Mince Balls.
Notes
May be served as hors d' oeuvres.
To serve
Serve with steamed Cous Cous.
