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sundried tomatoes in oil
salt and pepper
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a small skillet, sauté the shallot with the garlic in a little oil.
Mix the ground flaxseed with 80 mL (⅓ cup) water and set aside for 5 minutes.
Combine all ingredients including the shallot-garlic mixture and the flaxseed together in a large bowl and mix until mixture holds together.
Hand shape mixture into compact balls. Place them on plates and place them in the freezer a few minutes before sliding them onto skewers.
Transfer brochettes onto baking sheet and bake 20 minutes, turning them with a spatula at the midway point.
Serve with homemade tomato sauce.