Directions
This sandwich became an instant hit in my home. For sure, it is one of my top 3 favorite sandwiches, all time. Crispy, fluffy balls, pickled veggies, creamy mayo, fresh cilantro, all of them in one bite. Deeeeelish! ✨
Pickled veggies
150 ml rice wine vinegar
150 ml hot water
1 tsp sea salt
1 tbsp sugar
2 carrot, matchsticks
1/2 daikon, matchsticks
1 cucumber, matchsticks
Vegan meatballs
200 g tofu
2 green onion, chopped
2 green garlic, chopped
1 carrot, grated
1 zucchini, grated and drained very well
2 tbsp lemongrass, minced
2 tsp soy sauce
1 tsp cilantro, chopped
2 tbsp flour
Salt & pepper, to taste
*oil, for frying
1 baguette
Green vegan mayonnaise
Fresh cilantro
Radishes, sliced
Sriracha
Pickles
Place the daikon, carrots, cucumbers in a bowl, add the mixed liquid (vinegar, water, sugar, salt). Let it stand for at least 15 minutes.
Meatballs
In a food processor add all the ingredients and pulse until you have an uniform mixture, but do not overmix! If the mixture is wet you can add a little more flour.
Using your hands, form the meatballs and fry them in hot oil until beautiful browned.
Cut the baguette in half, spread green mayo and sriracha, add pickles, meatballs, radishes and cilantro and serve.
Enjoy!
