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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 238.9
  • Total Fat: 12.1 g
  • Cholesterol: 32.6 mg
  • Sodium: 66.0 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.9 g

View full nutritional breakdown of veggieballs calories by ingredient
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veggieballs

Submitted by: COSMICWATCHER

Introduction

I apologise to all vegans for the eggs listed here. i have not been vegan long enough to know what egg substitute would be better to use in this recipe, so i leave that to your judge. I apologise to all vegans for the eggs listed here. i have not been vegan long enough to know what egg substitute would be better to use in this recipe, so i leave that to your judge.
Number of Servings: 10

Ingredients

    4 medium potatoes,boiled and mashed
    1/2 cup olive oil (you can use less if you like)
    1/2 kg sorrels
    1/2 kg spinach
    1 bunch of fennel
    1 sprig of dill
    1 bunch of scallions
    2 eggs
    1/2 tspoon anise seed, ground
    1 tspoon pepper
    salt
    1 1/2 cup all purpose flour

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Directions

1.Rinse the sorrels and spinach and drain well.
2.Cover with a cotton towel and press with your hands gently, to allow further drain.
3.Chop the greenies and salt.
4.Rub them with the salt to drain frther till their color darkens.
5.Drain with your hands and place in a large bowl.
6.Add the mashed potatoes, the eggs,pepper,anise seed and olive oil. Gradually add the flour, stirring constantly, till the mixture thickens.
7.Shape into "meatballs" and place in a baking pan.
8.Bake in the centre of the oven in 180 C for 25-30 minutes. When ready, place the veggieballs in absorbant paper to drain their oil.
9.Serve with "yoghurt", sour or garlic "cream".

Serving Size: makes 8-10 servings






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