By adding cricket powder to these pea and mint meatballs we have made a kind of super meatball, high in complete and natural protein. They are healthy, tasty and come without the huge environmental footprint of traditional meatballs, so you can enjoy these knowing you get the same nutritional values as a regular meatball without the negative environmental impact!
- Difficulty: Easy
- Serves: 4
- Peas 300 g
- Rice 75 g
- Cricket flour 30 g
- Shallots 1 pc
- Mint To taste
- Breadcrumbs To taste
- Sunflower oil / seed oil 120 g
- Soy milk 60 g
- Lemon juice Half
- Salt 1 tbsp
- Turmeric, chives, herbs for flavouring To taste
Blend 80% of the peas with shallots and mint. Separately in a pot, boil the rice for 15 minutes or until tender.
When everything is ready, mix it together in a bowl and add salt, peas, and cricket flour. Add the breadcrumbs last, its function is to absorb the excess water, so add them carefully.
Prepare the mayonnaise by putting the soymilk, seed oil, and lemon juice, and mixing it with the blender.
Divide the mayo into two equal parts, then add some turmeric to the first and mix it. For the second mayo, add some finely chopped chives.
Now put the meatballs in the oven at 200°C for 15 minutes. These meatballs provide the same nutritional values as traditional meatballs. Use the same recipe to make insect-based burgers.
Recipe created byDAVIDE RIZZOLI –