1.
Make your flax egg by mixing the flaxseed and water, reserve
2.
Add all the ingredients except the passata, the oil and the vegan parmesan in a mixing bowl, mixt tit then form small balls
3.
Line them in an oiled sheet and refrigerate for 2 up to 24 hours
4.
Add the passata to a pan, turn the heat to medium, wait until the sauce simmers, then and add the banana peel balls, gently and don't crowd the pan otherwise, the balls might stick together. It is VERY important that the sauce is hot, the balls are cold and you must NEVER overcrowd the pan otherwise the balls will fall apart.
5.
You can fry the balls or bake them in the oven if you prefer, it takes 5 minutes to fry on each side, flipping two or three times or 25-30 minutes in the oven in 375 F.
6.
Can be frozen but separately from the sauce. Freezes well for up to 3 months.
