Vegetarian vegetable tofu meatballs

Ingredients for 4 servings:

• 500 g mixed vegetables, e.g. zucchini, carrot, celery
• 2 garlic cloves
• ½ bunch parsley, finely chopped
• 200g tofu
• 1 egg(s)
• 3 tbsp whole wheat flour
• salt and pepper
• Cayenne pepper
• 3 tbsp olive oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

also taste good to children

Clean and peel the vegetables, and finely shred them (ideally using a food processor). Season the vegetable strips with salt and knead well by hand. Let stand for 10 minutes. Drain through a sieve and squeeze dry liquid. Mix with the finely chopped garlic and parsley. Mash the tofu finely with a fork and add it to the mixture along with the egg. Stir in the flour. Add a little more flour if necessary. Season well, but be careful with the salt, as the vegetables are already salted. Knead the mixture with your hands until it holds together well. Form 10-12 patties and fry in hot oil over medium heat until light brown on both sides. The thicker the patties, the longer you need to leave them in the pan.