2Tbl Fresh Cilantrouse parsley if you don't like Cilantro, chopped
OPTIONAL: 1 small Jalapeño Chileseeds removed, finely chopped
1/2tspSalt
1Tbl Freshly Squeezed Lime Juice
1Tbl Rice Vinegar
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FOR THE HOISIN SAUCE:
1/4CVegetarian Hoisin Sauce
2Tbl Rice Vinegar
1Tbl Soy Sauce
1/2tspSesame Oil
1-2Clovesof Garlicminced
1/2tspof Ground Gingeror 1/4 tsp freshly grated if you have it
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FOR THE BALLS:
1/4Cof Asian Salsaprepared or homemade, drained of any liquid
1 15oz. Can of Red Kidney Beans
4oz. of a Vegetarian Corn Muffin Mixsee description for a link
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FOR SERVING:
Rice Noodlessoaked in hot water for 10 minutes
Green Cabbage
Radishessliced thin
Lime Wedges
Grated Carrot
Parsleyfor garnish
Instructions
In a small bowl, prepare the salsa and allow to sit.
In a small bowl, combine the ingredients for the sauce. Set aside.
Preheat the oven to 350 degrees.
Drain 1/4 C of Salsa. You can use either a prepared salsa or make your own. Either way, drain off any excess liquid. We will be using just the solids for this recipe.
In a large bowl, mash the beans then add the drained salsa and corn muffin mix.
The mixture should still be moist but easily form into balls which is made easier by using wet hands. I used a small cookie scoop to make them uniform before rolling.
Bake until the bottoms get golden and they are firm to the touch. You should be able to easily pick them up with them being too fragile at this point.
Coat the balls with the sauce and serve the extra on the side.
Soak the rice noodles in hot water for 10 minutes. Drain well.
To assemble the salad, thinly slice the cabbage, grate the carrots and thinly slice the radishes.