John Myers
Ingredients for 4 servings:
- 400 g vegetables (Kaisergemüse), frozen
- 3 tbsp cheese, grated
- 1 egg(s)
- e.g. breadcrumbs or oat flakes
- salt and pepper
- Vegetable broth, instant
- 4 rolls (toast rolls, e.g. rye)
- some salad
- tomato(s)
- Sauce, as desired
- Vegetables, of your choice, as desired
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
quickly prepared
First, cook the frozen vegetables until tender. Drain and then puree with a hand blender or food processor. Then stir in the egg and season the vegetable mixture with salt, pepper, and vegetable stock. Finally, add the cheese and breadcrumbs until a firmer mixture forms, which is easy to shape. Now, form the mixture into meatballs. I like them flatter, as the mixture remains relatively soft even after frying, and if the meatballs are too thick, they will ooze out of the bun. Heat a little oil or butter in a pan and fry the vegetable meatballs until golden brown on both sides. Meanwhile, cut open the bread rolls and toast them until golden brown. Top the buns with vegetables and sauce as desired, and place the finished meatball on top.
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