Vegetarian Fish Balls
Elevate your vegetarian cooking with a creative twist on seafood-inspired comfort food—Vegetarian Fish Balls! Crafted with hearts of palm and chickpeas for a flaky, protein-packed base, these irresistible bites capture the ocean-like flavors of nori seaweed while remaining entirely plant-based. Perfectly seasoned with soy sauce, lemon juice, garlic, and onion powder, they’re coated with panko breadcrumbs for a satisfyingly crispy bite. Quick to prepare in just 30 minutes, these golden-brown delights are deep-fried to perfection and pair beautifully with tangy tartar sauce or sweet chili dipping sauce. Whether served as an appetizer or a savory snack, these flavorful vegetarian fish balls are sure to charm your taste buds and bring sustainable seafood-style indulgence to your table!
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Recipe Information
Ingredients
- 400 grams Hearts of palm
- 240 grams Chickpeas (cooked or canned, drained)
- 2 sheets Nori seaweed sheets
- 120 grams Panko breadcrumbs
- 60 grams All-purpose flour
- 15 ml Soy sauce
- 15 ml Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 500 ml Cooking oil (for frying)
Instructions
Rinse and drain the hearts of palm to remove any brine. Roughly chop them into small pieces.
Cut the nori seaweed sheets into small chunks and place them in a food processor. Pulse a few times until the seaweed is finely shredded.
Add the chopped hearts of palm, chickpeas, soy sauce, lemon juice, garlic powder, onion powder, salt, and black pepper into the food processor. Pulse until the mixture is chunky but well-combined, with no large pieces remaining.
Transfer the mixture to a large bowl. Gradually mix in the panko breadcrumbs and flour, ensuring the mixture holds together when pressed. If it feels too wet, add a bit more panko breadcrumbs.
Using your hands, form the mixture into small, bite-sized balls, roughly 1.5 inches in diameter. Place the balls onto a tray or plate lined with parchment paper.
Heat the cooking oil in a deep-frying pan or pot over medium-high heat until it reaches 180°C (350°F).
Carefully drop the vegetarian fish balls into the hot oil, working in small batches to avoid overcrowding. Fry for 3-5 minutes, or until golden and crispy on the outside.
Using a slotted spoon, transfer the fried fish balls onto a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dipping sauces, such as tartar sauce, sweet chili sauce, or soy-based sauces.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.5 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
