Vezullies

1/4 C. Onion, chopped
1 clove garlic, minced
1 Tbs. water
1 Can Mixed Vegetables, drained
1 tsp. ground ginger
1 tsp. olive oil
1/2 tsp. ground pepper
3/4 tsp. salt
1 Tbls. Oregano
1 Tbls. Basil
1 Egg, beaten
1 tsp. horseradish
1/4 cup cheese (parmesan or other white), grated
1/2 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.