1 kg of cooked and mashed carrots
4 tablespoons of butter
1 egg
Filling: 1 cup of textured soybeans
2 tablespoons of olive oil
1/2 cup of chopped onion
1 tablespoon of ground coriander
2 tablespoons of chopped cilantro
Salt and black pepper to taste
2 diced tomatoes
1 kg of cooked and mashed carrots
4 tablespoons of butter
1 egg
Filling: 1 cup of textured soybeans
2 tablespoons of olive oil
1/2 cup of chopped onion
1 tablespoon of ground coriander
2 tablespoons of chopped cilantro
Salt and black pepper to taste
2 diced tomatoes
Mix the carrots, butter, and eggs
Divide the mixture into 2 parts
Prepare the filling: soak the textured soybeans in warm water for about 15 minutes
Drain
In a pan, sauté the onion in olive oil until it starts to brown
Add the coriander, cilantro, salt, black pepper, tomatoes, and soybeans
Mix well and cook for about 3 minutes
Remove from heat
With one part of the carrot mixture, line a refrigerator-safe mold
Place the filling on top and cover with the other half of the carrot mixture
Smooth out with a knife
If desired, decorate with balls made from the same carrot mixture
Heat in the oven only to warm through
Serve immediately
Yields 4-6 servings.
