Mushroom neat balls

These little neat balls are sure to please any vegan or non vegan alike. If you have a food processor, most of the work is done: simply chop the ingredients in there, one at a time, and add them to a large bowl.

Ingredients (serves 6-8)

- 1 large onion, diced

- 1 carrot, finely grated or finely diced in a food processor

- 500 g button mushrooms, washed and finely diced

- 2 portobello mushrooms, diced

- 1/3 cup panko breadcrumbs

- 2 Tablespoons extra virgin olive oil

- 2 Tablespoons ground flaxseed

- 6 Tablespoons water

- a handful fresh parsley, chopped

- 1 teaspoon coriander

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- sea salt and freshly ground pepper, to taste

Heat the olive oil and cook the diced portobello until soft. Season with salt and pepper. In a small bowl, combine the flaxseed with the water and allow to sit for a few minutes until water is absorbed. In a large bowl, combine the minced button mushrooms with the onions, carrots, portobello, breadcrumbs and remaining spices and seasonings. Mix well, taste and adjust seasonings. Try to form 'meatballs' using your hands. If they're too watery, add a little more breadcrumbs. Line a baking sheet with parchment paper and place the neat balls leaving a small space between each other. Bake at 400F for about 25 minutes or until a crust is formed on the outside and they do not crumble when pressed with a finger. Serve as an appetizer, with potatoes and a salad or with fresh bread and mustard. Enjoy!