Meatless Balls

Meatless Balls

This recipe needs a little preface because it’s so versatile. Save those vegetable greens that you’d normally throw away – you can impart different flavours into these balls by substituting in things like carrot and beet greens, turnip and onion tops, broccoli, cauliflower and kohlrabi leaves… The list goes on! The original recipe calls for chard or kale, which I’ve included in brackets next to the “bunch of greens”. You can also substitute cilantro with basil or oregano, or cumin with fennel seeds to meet your tastes.

Serve with a dollop of yoghurt and some roasted veggies or fresh salad, or simmer them in a marinara sauce and toss with pasta.

Adapted from the original recipe here, and inspiration for using leftover greens from here.


  • 3 tbsp olive oil
  • 1 small yellow onion, diced
  • Salt
  • 2 garlic cloves, chopped
  • ½ cup roughly chopped cilantro
  • 1 tbsp cumin seeds
  • 1 bunch greens (or kale or Swiss chard), washed and sauteed until tender then finely chopped
  • 1 cup stale bread crumbs, fine or a little chunky
  • 2 eggs
  • ¼ cup crumbled feta
  • All-purpose flour, for dredging
  • Oil, for frying


  1. Heat a skillet over medium-low heat. Add the oil, onion and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
  2. Add the garlic, cilantro, and cumin seeds, stir for 30 seconds, and the turn the mixture out into a large bowl. Let cool for 5 minutes, then add the greens, bread crumbs, eggs, and feta. Mix with your hands until completely combined.
  3. Make a little ball or patty, dip it into the flour, pat off the excess, and either deep or shallow-fry it. Turn every so often to evenly brown all sides. Cool for a minute and taste. Make any corrections needed for flavour or texture (more egg or a splash of water if too dry; more bread crumbs if too wet), then form, flour, and fry the rest.


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