Ikea Style Veggie Balls – Grönsaksbullar

Recipe for IKEA style Baked veggie balls – Grönsaksbullar – Swedish Vegan Meatballs. These vegan veggie balls are baked and served with a cashew sesame sauce. Healthy baked veggie balls recipe.

When we used to live in Hong Kong, one of my favorite places to simply roam around was IKEA. Me and my son would take an MTR to Causeway-bay and simply walk the streets. He was fascinated by all the electronic gadgets that one could find there. Not to mention the street stunts that happen all the time. It was oh! so crowded but was also a lot of fun. We would finish our trip in IKEA and indulge in cinnamon bun and these veggie balls. Later we would take a tram and sit on the top and just enjoy the slow ride till Fortress hill. Now thinking back, the sticky humid warm air was enjoyable too! We were basically jobless and just enjoying the time we had at hand. We would get down at Fortress Hill and wait for my husband to join us after work and we all would go back home together in the MTR. Those days are never coming back. But we made good memories. I made these baked IKEA style veggie balls and had a good time. Here is the recipe. Honestly, this is not exactly like IKEA veggie balls but its close and tastes damn good. Do give it a try. Its healthy as its baked and not to mention its diabetes friendly – heart healthy recipe.

Soak the chickpea (garbanzo beans) for 4-5 hours. When ready to bake, start shredding the veggies.

Grind the chickpea to a coarse paste. Set aside. Do not add any water while grinding.

Heat oil in a pan and add in the chopped garlic, chopped onions and capsicum. Saute for a couple of minutes. Add in the corn, peas, chopped spinach, shredded cabbage and carrot.

Add in the red chilli flakes, Italian seasoning, turmeric, salt and black pepper. Add in the chickpea paste. Mix well to combine.

Cook for five minutes till the mixture is thick. Remove from heat and add in the coriander leaves. Mix well to combine.

Allow the mixture to cool a bit. Start making lime size balls.

Do not press to hard. Press gently to make a lime size ball.

Bake the balls in a parchment lined baking sheets at 400 degrees fahrenheit ( 200 degrees celcius ) for 45 minutes to an hour. The balls should be brown and dry and come off the pan easily. Note: These can be made in an air-fryer too! Bake for 15-20 minutes if making in an air-fryer.

For the Sauce Grind all the ingredients listed under “sauce” to a fine paste.

Serve the balls with sauce.

For the Veggie Balls

• 1/2 cup chickpeas – soaked for four – five hours
• 1/2 teaspoon vegetable oil
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 green or red bell pepper (capsicum), finely chopped
• 1/2 cup frozen green peas
• 1/2 cup frozen sweet corn kernels
• 2 cups chopped spinach
• 2 cups shredded cabbage
• 1/2 cup shredded carrot
• 1 teaspoon red chilli flakes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon black pepper powder
• 3 sprigs coriander leaves (cilantro) , chopped

For the sauce

• 1/3 cup roasted cashew-nut
• 3 tablespoon roasted white sesame seeds
• 2 tablespoon soy sauce
• 2 teaspoon sugar
• 1 teaspoon apple cider vinegar
• 1/2 cup water

1. Grind the chickpea to a coarse paste. Set aside
2. Heat oil in a pan and add in the chopped garlic, chopped onions and capsicum. Saute for a couple of minutes. Add in the corn, peas, chopped spinach, shredded cabbage and carrot.
3. Add in the red chilli flakes, Italian seasoning, turmeric, salt and black pepper. Add in the chickpea paste. Mix well to combine.
4. Cook for five minutes till the mixture is thick. Remove from heat and add in the coriander leaves. Mix well to combine.
5. Allow the mixture to cool a bit. Start making lime size balls.
6. Bake the balls in a parchment lined baking sheets at 400 degrees fahrenheit ( 200 degrees celcius ) for 45 minutes to an hour. The balls should be brown and dry and come off the pan easily.
7. Grind all the ingredients listed under “sauce” to a fine paste.
8. Serve the veggie with sauce.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 1 hour
• Category: Appetizer
• Cuisine: swedish

For the Veggie Balls

• 1/2 cup chickpeas – soaked for four – five hours
• 1/2 teaspoon vegetable oil
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 green or red bell pepper (capsicum), finely chopped
• 1/2 cup frozen green peas
• 1/2 cup frozen sweet corn kernels
• 2 cups chopped spinach
• 2 cups shredded cabbage
• 1/2 cup shredded carrot
• 1 teaspoon red chilli flakes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon black pepper powder
• 3 sprigs coriander leaves (cilantro) , chopped

For the sauce

• 1/3 cup roasted cashew-nut
• 3 tablespoon roasted white sesame seeds
• 2 tablespoon soy sauce
• 2 teaspoon sugar
• 1 teaspoon apple cider vinegar
• 1/2 cup water

1. Grind the chickpea to a coarse paste. Set aside
2. Heat oil in a pan and add in the chopped garlic, chopped onions and capsicum. Saute for a couple of minutes. Add in the corn, peas, chopped spinach, shredded cabbage and carrot.
3. Add in the red chilli flakes, Italian seasoning, turmeric, salt and black pepper. Add in the chickpea paste. Mix well to combine.
4. Cook for five minutes till the mixture is thick. Remove from heat and add in the coriander leaves. Mix well to combine.
5. Allow the mixture to cool a bit. Start making lime size balls.
6. Bake the balls in a parchment lined baking sheets at 400 degrees fahrenheit ( 200 degrees celcius ) for 45 minutes to an hour. The balls should be brown and dry and come off the pan easily.
7. Grind all the ingredients listed under “sauce” to a fine paste.
8. Serve the veggie with sauce.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 1 hour
• Category: Appetizer
• Cuisine: swedish

Find it online : https://www.kannammacooks.com/ikea-style-veggie-balls/

Japanese Style Okonomiyaki – Savoury Veggie Cabbage Pancake recipe. Perfect for snack or brunch. Recipe with step by step pictures.

Okonomiyaki is a Japanese style savoury cabbage pancake that can be made in minutes and a big hit after school snack at my place. I make it often at home and its a good way to sneak in the veggies for the kids. Along with the cabbage, I sometimes throw in shredded carrots, leftover meat and veggies. The spicy mayo goes so well with the pancake and I am sure one cannot stop with one. I adapted the recipe from here.

Here is how to do Okonomiyaki For the pancake Take a bowl and add in two eggs, water and soy sauce.

Add in the sesame oil, black pepper and flour.

Whisk well to combine.

Add in the finely chopped cabbage and spring onions. Whisk well to combine. I have not added any salt as the soy sauce itself is salty. If you like your pancakes salty, add in half a teaspoon of salt at this stage.

If the batter is very thick, add in some water to dilute. Heat a skillet and add in a teaspoon of oil.

Add in a big ladle of the okonomiyaki batter and spread with a spatula.

Cover the skillet with a lid and let it cook for two-three minutes on medium flame.

Once the bottom of the pancake is brown, flip.

Press the pancake and let it cook the other side for couple of minutes more. Okonomiyaki pancakes are ready.

For the sauce Mix in the Mayo, soy sauce, ketchup and hot sauce in a small bowl.

Transfer the mayo to a small zip bag and cut the end of the bag.

Spread the spicy mayo on the pancake. Finish off with a generous sprinkle of spring onion and toasted sesame seeds.

Serve hot.

For the Pancake

• 2 Eggs
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper powder
• 3/4 cup all purpose flour (maida)
• 1/2 teaspoon salt (if using)
• 4 cups chopped cabbage
• 1/4 cup chopped spring onion
• Oil for frying pancakes

For the sauce

• 1/4 cup mayonnaise
• 1 teaspoon soy sauce
• 1 tablespoon ketchup
• 2 teaspoon hot sauce

For garnish

• 1 tablespoon toasted sesame seeds
• 1/4 cup spring onion, chopped

For the pancake

1. Take a bowl and add in two eggs, water and soy sauce. Add in the sesame oil, black pepper and flour. Whisk well to combine.
2. Add in the finely chopped cabbage and spring onions. Add in the salt. Whisk well to combine.
3. Heat a skillet and add in a teaspoon of oil. Add in a big ladle of the okonomiyaki batter and spread with a spatula.
4. Cover the skillet with a lid and let it cook for two-three minutes on medium flame.
5. Once the bottom of the pancake is brown, flip.
6. Press the pancake and let it cook the other side for couple of minutes more. Okonomiyaki pancakes are ready.

For the sauce

1. Mix in the Mayo, soy sauce, ketchup and hot sauce in a small bowl.
2. Transfer the mayo to a small zip bag and cut the end of the bag.
3. Spread the spicy mayo on the pancake. Finish off with a generous sprinkle of spring onion and toasted sesame seeds.
4. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Snack
• Cuisine: Japanese