I’ve started cooking some red lentils in some beef stock, adding them and some breakcrumbs to mince meat to pad the meat out a bit (and hide some extra veg in the meat). With meatballs you cant even tell the difference. What are some of your hacks/tips/tricks?
Thank you!
Jaffle iron is required to seal it in, and you only need a tablespoon and a half of beans. Many people go overboard, this ain’t toastface over here.
Textured Vegetable Protein is defatted soymeal (the byproduct of soy oil production) and can be used as a mince substitute. Cheap and easy to hydrate.