Soy balls with capers and sun-dried tomatoes

Ingredients

• 500 ml of hot water
• 1 cube of vegetable stock
• 1 cup (approximately 90g) of textured soy protein
• 2 tablespoons of capers
• 2 dried tomatoes
• 1 egg
• salt and pepper
• breadcrumbs, just enough to form
• olive oil

Soak the soy protein for about 15 minutes in the hot water where you have dissolved the bouillon cube. Drain them by pressing firmly and let them cool.

Preheat the oven to 200 °C. In a large bowl, combine the soy sauce, chopped capers, chopped sun-dried tomatoes, egg, salt, and pepper.

Gradually add the breadcrumbs, a little at a time, until you can form meatballs without adding too much, so they remain tender.

Place the meatballs on a baking sheet lined with parchment paper, drizzle each with a little olive oil, and bake until golden brown.

Serve hot.