Spicy Soya Chunk Rice Balls with Mayo Dip

Instructions

1. 1

   Soak the soya chunks in hot water for 10 minutes, then drain and squeeze out excess water. Chop them finely or pulse in a food processor.

2. 2

   Finely chop the onion, garlic, green chilies, and fresh coriander.

3. 3

   Heat 1 tbsp (15g) vegetable oil in a pan over medium heat. Add the chopped onion and sauté until translucent.

4. 4

   Add the chopped garlic, green chilies, and ginger garlic paste. Sauté for 1-2 minutes until fragrant.

5. 5

   Add the chopped soya chunks and cook for 3-4 minutes, stirring occasionally.

6. 6

   Add the cooked rice, ketchup, red chili flakes, and salt to taste. Mix well and cook for another 2-3 minutes until everything is well combined.

7. 7

   Turn off the heat and stir in the chopped fresh coriander. Allow the mixture to cool slightly.

8. 8

   Once cool, shape the mixture into small balls using your hands. If the mixture is too loose, you can refrigerate it for 15 minutes to firm up.

9. 9