Genovesi potato balls

Ingredients for 4 servings:

• 1 liter of frying oil
• 1 kg potatoes, floury
• 100 g margarine
• 4 sprigs of marjoram
• 50 g cheese substitute (Parmesan substitute)
• 35 g pine nuts
• Egg substitute, for 3 egg whites, e.g. Noegg protein
• Egg substitute, for 3 egg yolks, e.g. Noegg egg yolk
• 45 g breadcrumbs (corn breadcrumbs)
• 1 tsp sea salt, as needed
• 1 bell pepper(s), red
• 1 eggplant(s)
• 1 king oyster mushroom(s)
• 1 onion(s), red
• 50 ml olive oil
• e.g. sea salt
• 1 tsp pepper, green, freshly ground

Instructions

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

vegan

For the oven-baked vegetables, cut the bell peppers, eggplant, and king oyster mushrooms into strips or cubes. Preheat the oven to 180°C (top/bottom heat). Spread the vegetables on a baking sheet. Peel the onion and slice into rings. Add the vegetables to the baking sheet with the olive oil, salt, and pepper. Mix everything well and place in the oven on the middle shelf for about 20 minutes. Keep the vegetables warm after roasting. For the potato balls, boil the potatoes in salted water. Drain and let cool. Then peel and mash. Add the margarine and mix into the potato mixture. Chop the marjoram and Parmesan cheese substitute and add to the mashed potatoes with the salt. Chop the pine nuts and add them as well. Mix everything well again. Mix the egg yolk substitute according to the package instructions and fold into the potato mixture. Mix everything until creamy. Place the corn breadcrumbs on a plate. Mix the egg white substitute according to the package instructions and beat until stiff peaks form. Pour the frying oil into a saucepan and heat to approximately 172°C. Form the potato mixture into small balls. Dip them first in the egg white substitute and then in the corn breadcrumbs. Fry in the pan for about 3-4 minutes until golden brown. Serve with the roasted vegetables. Grain balls can be served on the side, if desired.