Yield: 24 Meatballs
|1 pounds||Vegetable burgers|
|\N \N||;Salt and pepper to taste|
|2 tablespoons||Butter or margerine|
|1 large||Onion; chopped|
|1 each||Egg; beaten|
|1 tablespoon||Fresh parsley; chopped|
|1 tablespoon||Soy sauce|
|\N \N||;Veg oil for frying|
Crumble the burgers into a mixing bowl and use your fingers to work in the breadcrumbs, salt and pepper. Set aside.
Melt the butter in a frying pan and saute the onion until transparent.
Mix the milk and egg together and add, with the parsley and soy sauce, to the dry mix. Stir well. Add the onion saute. Stir thoroughly and shape into 24 small balls.
Fry until well browned all over.
Good source of protein. From Linda McCartney's Home Cooking Typed by Lisa Greenwood