Recipe by Inés Lauber
Say goodbye to food waste with these deliciously tender vegan bread balls, made from leftover loaves and seasoned to perfection.
At home: white bread (stale), medium onions, breadcrumbs, tomato concentrate, mustard, parsley or ground elder, salt, pepper
|Total cooking time (incl. resting time): 30 min|
|Allergen: gluten, mustard|
|What’s needed in the kitchen: frying pan, cutting board, knife, bowls
The bread balls
Soak the bread in water. Fry on a low heat the two diced onions in oil until light golden brown.
Take the bread which has been soaking and squeeze out all the water, the bread should look like a big dough ball. Add the tomato concentrate, mustard, chopped parsley, half of the breadcrumbs and mix until everything is combined.
The onions should be cool by now, add them and mix. You do not need to wash the pan where the onions were frying as we can use it to fry the bread balls and the extra juices will be great for taste!
To make the bread balls, set up your bread mixture and the leftover over breadcrumbs next to each into separate bowls. With your hands, shape small balls and roll in the breadcrumbs, place on a flat surface next to you and press flat. Try to make them all the same size to avoid different cooking times.
When you are done, prepare the pan (which has the onions) with some oil on a medium heat and place the balls in the pan when the oil is hot. Fry the bread balls and keep turning to avoid one side burning.