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Vegetarian meatballs

updated

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Ingredients for 2 servings:

  • 250 g zucchini
  • 100 g carrot(s)
  • 200 g soy shreds, fine
  • 500 ml vegetable stock
  • 2 eggs
  • 50 g Parmesan
  • 1 onion(s), finely chopped
  • salt and pepper
  • e.g. breadcrumbs

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Coarsely grate the zucchini and carrots, then season with salt and let stand for a while, then drain the liquid. Soak the soybean strips in the broth and then squeeze out any excess liquid. Add the strips, Parmesan cheese, eggs, and onions to the vegetables, season with salt and pepper, and adjust the consistency with the breadcrumbs. Shape the mixture into small patties and fry in a pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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