Vezullies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 C. Onion, chopped1 clove garlic, minced1 Tbs. water1 Can Mixed Vegetables, drained1 tsp. ground ginger1 tsp. olive oil1/2 tsp. ground pepper3/4 tsp. salt1 Tbls. Oregano1 Tbls. Basil1 Egg, beaten1 tsp. horseradish1/4 cup cheese (parmesan or other white), grated1/2 cup yellow cornmeal
In a sauce pan, over med. heat, cook the garlic and onion with the ground ginger in 1 Tbs. water for a minute or so. Don't let them burn - add water if needed. Then add the vegetables, oil and seasonings. Let cook on for 2-5 minutes, stirring occasionally. When aromatic add the beaten egg and stir continuously for 1 or 2 minutes until it is cooked.
Remove from heat and put veggie mix into a stand mixer or blender (or mash/mix by hand) along with tomato paste, cornmeal, horseradish, and cheese. Mix until pasty. Add more cornmeal if the mixture is too wet.
Shape into small round patties and cook in a nonstick frying pan over med. heat (about 5 minutes per side or until crispy but not burned).
Makes about 15 mini patties. About 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLIESHANNON.
Remove from heat and put veggie mix into a stand mixer or blender (or mash/mix by hand) along with tomato paste, cornmeal, horseradish, and cheese. Mix until pasty. Add more cornmeal if the mixture is too wet.
Shape into small round patties and cook in a nonstick frying pan over med. heat (about 5 minutes per side or until crispy but not burned).
Makes about 15 mini patties. About 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLIESHANNON.
Nutritional Info Amount Per Serving
- Calories: 186.4
- Total Fat: 5.3 g
- Cholesterol: 58.1 mg
- Sodium: 840.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 5.8 g
- Protein: 9.1 g
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