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Serves 5 | Prep Time 15 minutes | Cook Time 30 minutes
2 cups cooked seitan (wheat gluten), See Eden's recipe
3 slices whole wheat bread, cubed
1/4 cup green bell pepper, minced
1/3 cup button mushrooms, minced
1 medium onion, minced
1 tsp dried basil
1/2 tsp dried oregano
3 Tbsp Eden Kuzu Root Starch, dissolved in 1/4 cup cold water
16 ounces Eden Safflower Oil, 1 pint, for deep-frying the Wheat Balls
Finely grind the bread in a food processor and place in a mixing bowl. Slice the seitan in chunks, and grind in the food processor. Place in the mixing bowl with the bread crumbs. Place the minced green pepper, mushroom, onion, basil and oregano in the mixing bowl. Place the kuzu in a cup and dilute with water. Mix the diluted kuzu in thoroughly with the other ingredients.
Next, take approximately 2 tablespoons of the seitan mixture and form it into balls. Place the balls on a platter. Place the oil into a deep-frying pot. Heat up the oil, making sure not to allow it to smoke. To test whether the oil is hot enough, place a pinch of one of the balls into the hot oil. If it sinks to the bottom and does not come up quickly the oil is not hot enough. If it doesn't sink at all, the oil is too hot, so reduce the flame to medium. The morsel should sink to the bottom and come right back up to the surface, when the oil is hot enough.
Fry the balls, several at a time, until brown and crispy on the outside. Remove the balls and drain on paper towels.
Do not put too many balls in the oil at one time, as it lowers the temperature of the oil and causes the balls to become soggy and fall apart. Continue deep-frying until all the balls are done.
Yields 15 wheat balls, 3 wheat balls per person