Remove the peel from the celery and carrots and rinse under cold running water. Pat both vegetables dry and grate finely on the vegetable grater. Clean the leek, cut the entire stalk lengthwise crosswise and rinse. Slice the leeks diagonally, using two-thirds of the leek greens.
Place the chopped vegetables in a kitchen towel form and squeeze very well. Remove the peel from the onion and garlic cloves and chop finely. Rinse the parsley, pluck off the leaves, dry and also chop finely.
Drain the tofu and cut into cubes or mash. Put all these ingredients in a suitable bowl and mix with the eggs and the grated bread to form a firm but smooth dough that can be easily shaped. Season the vegetable dough with salt and freshly ground pepper to taste and let it rest for 10 minutes with the lid closed.
Form meat loaves from the dough with moistened hands. Heat about half of the oil in a frying pan. Roast the vegetable meatballs in it over high to medium heat for about 10 min, turning once to the other side. In between, pour oil from the edge of the frying pan. Serve with mixed leaf salad with sunflower seeds.
Joule / calories 1240 / 295 Duration of preparation in about 40 min * From: Natural Cooking by Barbara Rias-Bucher, Gu
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