3 large russet potatoes, peeled and cut into chunks
about 1/2c soy milk
1 med onion, finely chopped
vegetable oil
2c cooked brown rice
2c bread crumbs
1/4c ketchup
1t salt
Boil potatoes in water until tender, but not mushy.
Meanwhile, fry onions in a small amount of oil until tender.
When potatoes are done, drain and mash, adding soymilk as necessary to achieve a "mashed potatoes" consistency.
Add onions and remaining ingredients, mix until well combined.
Form into balls about 1 1/2 inch in diameter.
Place balls on a slightly oiled, dark pan so that they are not touching, and cook at 350 degrees for 15 minutes.
Turn and cook an additional 10-15 minutes until crisp and golden.
Serve hot with ketchup, barbecue sauce, or sweet and sour sauce.
Makes about 40 balls.
adapted from The Almost No Fat Cookbook by Bryanna Clark Morgan
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