Honey miso meatball subs with rainbow slaw
American 10 Mins Prep · 20 Mins Cook
- Thinly slice the spring onions, finely grate the ginger and crush the garlic cloves.
- In a medium bowl, break up the Beyond Meat burger patties and add the spring onion, ginger, garlic, and miso and mix.
- Take heaped tablespoons and roll into balls.
- Place onto a tray, cover, and chill for 10 minutes.
- To make the rainbow slaw, shred the red cabbage and peel and grate the carrot.
- Thinly slice the sugar snap peas lengthways.
- Roughly chop the mint and coriander and thinly slice the chilli (remove the seeds for a milder heat).
- In a small bowl, combine the sriracha (or other chilli sauce) and mayonnaise with the sliced vegetables, herbs and chilli.
- Heat 1 tbsp of coconut oil in a non-stick frying pan over a medium-low heat.
- Cook half the meatballs for 5-7 minutes, turning regularly, until golden and cooked through.
- Add half the honey and cook for 1 minute, turning to coat. Transfer to a dish and keep warm. Repeat with remaining oil, meatballs and honey.
- Cut the rolls in half and divide the slaw among the rolls, top with meatballs and serve.
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