Meatless Monday doesn’t have to be a painful exercise in dull food. And full disclosure, we love meat! When consumed in small quantities, wild and small farm meats taste wonderful and sate the body! This vegetarian option, a take on an Italian delicacy, is a treat.
- 1 cup bulgur rice
- 2 cups veggie stock
- 3 tsp olive oil
- 1/3 cup mozzarella cheese, shredded
- 1/3 cup fontina cheese, shredded (or just use all moz)
- 1 tbsp fresh parsley, chopped
- 1 tbsp pine nuts, chopped
- 1 large egg
- 3/4 cup italian bread crumbs
Prepare bulgur rice with a dash of salt and about a tablespoon of olive oil. We used veggie stock but water will work. Just make sure that the rice doesn’t dry out. Cool it completely.
In a small bowl combine cheeses, parsley, and pine nuts.
In a larger bowl, whisk the egg, add the remaining teaspoon of olive oil, and a dash of salt. Fold in bulgur rice and 1/2 of the breadcrumbs. Feel free to do this with your hands – they are sure to get messy in a few minutes anyway!
A tip for forming the roughly golf ball sized balls: Keep your hands damp. Rinse them after forming a few balls. Place the formed balls on wax or parchment paper.
Next, use your finger to make the ball into a cup, and spoon about a teaspoon of the cheese/parsley/pine nut mixture into the ball. Squeeze the edges together and reshape the ball, then roll in the remaining breadcrumbs before returning to the plate.
Refrigerate balls for at least one hour. In a deep pan (we used a heavy but small sauce pan) filled to a depth of 3 inches with canola oil, heat the oil. You’ll know its ready when you drip a drop of water in to the oil and it crackles. In small batches, deep fry each ball for about 4 minutes, until browned. Cool for 3-5 minutes but serve immediately there after.