Super-Easy Savoury Festive Balls with an Orange Twist

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These are super easy to make, delightful and kids love them too.  Enjoy !

Serve with sweet chilli sauce, or any other relishes your heart desires.

 

INGREDIENTS

6 non-meat faux sausages (I use Linda McCartney) – if frozen, allow them to thaw, then process and set aside in a large bowl

1 onion, finely chopped

2 cloves garlic, finely chopped

a handful of flat-leaf parsley, finely chopped

salt to taste

1 tsp egg replacer powder (I use Orgram, available from here, or if in the US, try this link)

3 slices brown bread, processed into breadcrumbs

the zest of an orange

the juice of ½ an orange

a pinch of cinnamon

¼ tsp curry powder

 

METHOD

  1. After processing the ingredients that need processing, place in a large bowl, and roll into meatball sizes.
  2. Set aside and refrigerate for over an hour (even overnight will do the job)
  3. Fry until golden (deep fry for a deeper crunchier colour and texture) . Serve and Enjoy !

 

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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8 Responses to “Super-Easy Savoury Festive Balls with an Orange Twist”

  1. Super-Easy Savoury Festive Balls with an Orange Twist | Mun's Page Mun's Page Says:

    […] Mouthwatering Vegan Recipes™ […]

  2. Joe Says:

    Bye Bye going on a loooong trip.

  3. Miriam Says:

    Enjoy it and Happy New Year Joe 2014 !

  4. Super-Easy Savoury Festive Balls with an Orange Twist | Vegan Bandit Says:

    […] Mouthwatering Vegan Recipes™ […]

  5. Juanita Says:

    Just eating these now after making them yesterday. They are really nice can taste the orange. Cooked in coconut oil. Will be making these again

  6. Miriam Says:

    That’s great to know Juanita – so glad you made and enjoyed them ! :)

  7. Rebecca Cleaver Says:

    I made these today. They were super tasty but I had trouble getting them to cook all the way through. Maybe a note for anyone trying these to make them small and deep fry them to keep them together. I also popped them in the oven for a bit after deep frying. Not a problem with the recipe, just some more specific instructions to help with this problem :-) I loved the orange zing and they went really well with sweet chilli sauce as you suggested.

  8. Miriam Says:

    Hi Rebecca and thanks for dropping by here. I have mentioned to deep fry them for a crunchier texture. That said, it does depend on the size of the balls and also what vegan sausage meat one uses – the Linda McCartney sausages lend themselves beautifully for this recipe and require moderate frying. Hope you enjoy many other recipes from my blog ! Best your way in the meantime ! :)

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