Vegan Balls- Greek Style
- RECIPE MAKES: 32 meatballs
- PREP TIME: 15 min
- COOK TIME: 10 min
Place olive oil into a non-stick medium-sized frying pan, and heat to medium-high. Fry onion, 5 min., until softened and just browned. Remove from heat.
Place Burger Mix, parsley, mint, vinegar, water, olive oil (extra), onion, salt, pepper, and oregano into a medium sized mixing bowl. Stir well to combine. Form into 1 large ball. Remove from bowl and place onto a clean work surface.
Slice ball into even sized quarters. Then, quarter each quarter so you have 16 equal sized wedges. Slice each of these in half, you now have 32 even sized pieces. Using the palm of your hands, shape each piece into a small ball.
Heat to medium-high, add 1 ½ tbsp of the vegetable oil in the same pan used to fry the onion. Place 16 of the small balls into the pan. Fry 2-3 min. each side; until nicely browned.
Repeat step 4 using remaining balls and vegetable oil.
Serve while hot with green salad inside low protein bread, or with a side of vegetables and low protein rice.
Storage Suggestion:
Vegan balls store well in an airtight container, in the refrigerator, for 2-3 days.
- ½ tbsp olive oil
- 1 small red onion, finely sliced, diced
- 350g (1 box) Mevalia Low Protein Burger Mix
- 2 tbsp each finely chopped fresh, flat leaf parsley, mint
- 1 ½ tbsp red wine vinegar
- 2 cups water
- ½ cup olive oil, extra
- 1 tsp each salt, ground pepper, dried oregano
- 3 tbsp vegetable oil
