Meatless Balls
Yield
2 dozenPrep
20 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
vegetable burgers
|
* |
| ¼ | cup |
bread crumbs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
butter
or margerine |
|
| 1 | large |
onions
chopped |
|
| 1 | cup |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
vegetable burgers
|
* |
| 59 | ml |
bread crumbs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
butter
or margerine |
|
| 1 | large |
onions
chopped |
|
| 237 | ml |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Crumble the burgers into a mixing bowl and use your fingers to work in the breadcrumbs, salt and pepper.
Set aside.
Melt the butter in a frying pan and sauté the onion until transparent.
Mix the milk and egg together and add, with the parsley and soy sauce, to the dry mix.
Stir well. Add the onion sauté. Stir thoroughly and shape into 24 small balls.
Fry until well browned all over.
