KOTTBULLAR: SWEDISH MEATLESS BALLS (VEGAN)

Kottbullar: Swedish Meatless Balls (Vegan) image

Provided by Dreamer in Ontario

Categories Potato

Time 1h34m

Yield 4 serving(s)

Number Of Ingredients 7

3 -4 medium potatoes
1 vegetable bouillon cube
1 cup ground almonds (a coffee grinder works well for grinding nuts)
4 tablespoons ground flax seeds
salt & pepper, to taste
1 medium onion, chopped
4 -5 tablespoons olive oil or 4 -5 tablespoons vegetable oil

Steps:

Place potatoes in medium saucepan, cover with water, add vegetable cube, and boil until potatoes are soft.
Drain water from potatoes (saving the water to make gravy), mash and let cool.
In the meantime, heat oil in small frying pan, add onions and cook until they just start to brown.
Place flax seed in small bowl, add ¼ cup of hot water and let stand for about 10 minutes for flax seed to absorb the water.
When the potatoes have cooled add the soaked flax seed and water, ground almonds, salt, pepper, and cooked onions.
Mix together and roll into small balls.
Heat olive oil in large fry pan; add the balls and brown nicely on all sides. Transfer the balls into a shallow cooking dish, and cook for approximately ¾ hour at 350°F.
While the meat(less) balls are cooking, make a vegetarian gravy.
Pour over the balls and continue cooking for an additional 20 minutes.

Nutrition Facts : Calories 427.3, Fat 28.4, SaturatedFat 3.1, Sodium 13.3, Carbohydrate 37.6, Fiber 8.8, Sugar 3.4, Protein 9.8