Vegetable meatballs

Ingredients for 4 servings:

• 500 g mixed vegetables (leek, carrots, kohlrabi, fennel, celery, broccoli)
• 3 tbsp oil
• ¼ liter of water (plenty)
• 1 cube of vegetable stock
• ½ cup(s) couscous, approx. 65 g
• 1 egg(s)
• Pepper, freshly ground
• 2 tsp nutritional yeast
• Chervil, chopped
• Olive oil or coconut oil, for frying
• 1 bunch of chives
• some Parmesan or Gouda, coarsely grated
• Parsley, chopped
• Flour for the hands

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Coarsely grate the vegetables and briefly sauté in oil. Crumble the vegetable stock cube and add water. Stir everything together, cover, and cook the vegetables for 3-5 minutes. Stir the couscous into the boiling vegetables. Remove the pan from the heat and let it cool for at least 15 minutes. Then add the egg, nutritional yeast, and herbs and mix the mixture thoroughly. With floured hands, form 12 meatballs and fry over medium heat with the lid loosely in place for about 8 to 10 minutes. As a side dish, prepare mashed potatoes and keep warm on an ovenproof dish in the oven at 80°C. Arrange the meatballs around the meatballs and sprinkle with chives and coarsely grated cheese.