TODAY’S RECIPE: Veggie ‘forcemeat’ balls
DELICIOUS stuffing. Serves: 4-6. Ingredients
240g vegetable suet 240g fresh white breadcrumbs
Large bunch of parsley, chopped
Method
1 Mix suet, breadcrumbs, parsley and two eggs in a large bowl. If too dry, add third egg. When squeezed, mixture should clump together. Roll into 14 golf ball-sized balls and arrange in a single layer on a lightly oiled baking tray. Will keep covered and chilled for up to 24 hours or frozen for three months. 2 Heat oven to 180c/160c fan/gas 4 and bake for 15 to 20 minutes, until golden brown. 3 Serve warm with roast dinner or as a starter with cranberry sauce.
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