Thursday, November 28, 2013

Veggie “Meatballs” 2 tablespoons olive oil 1 yellow onion, diced 2 medium russet potatoes, shredded 2 large carrots, shredded 1 clove garlic, minced 1 can (14-ounces) sweet peas, rinsed and drained salt and pepper to taste 1/2 teaspoon chili powder 2 tablespoons fresh lemon juice 2 teaspoons corn flour 1/4 cup bread crumbs breadcrumbs for coating the veggie balls oil for frying

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Veggie “Meatballs” 2 tablespoons olive oil 1 yellow onion, diced 2 medium russet potatoes, shredded 2 large carrots, shredded 1 clove garlic, minced 1 can (14-ounces) sweet peas, rinsed and drained salt and pepper to taste 1/2 teaspoon chili powder 2 tablespoons fresh lemon juice 2 teaspoons corn flour 1/4 cup bread crumbs breadcrumbs for coating the veggie balls oil for frying
Veggie “Meatballs”  2 tablespoons olive oil  1 yellow onion, diced  2 medium russet potatoes, shredded  2 large carrots, shredded  1 clove garlic, minced  1 can (14-ounces) sweet peas, rinsed and drained  salt and pepper to taste  1/2 teaspoon chili powder  2 tablespoons fresh lemon juice  2 teaspoons corn flour  1/4 cup bread crumbs  breadcrumbs for coating the veggie balls  oil for frying

Download whole gallery

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