Name: Lihapulla /Meatballs (sans the meat )Finnish way recipe by Archana Potdar at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 0
Ingredients: 2 ½ cups veggies (cabbage carrots potato mushrooms etc); 1/2 cup dry breadcrumbs; 1 cup milk and cream( about); 1 egg (optional); 1-2 chopped onions; 1/2 tsp salt; 1/2 tsp all spice ( I used pepper); 1/4 tsp white pepper; 1/2 tsp red chilli powder; 1 tsp oil; 2 tbsp butter; For the Gravy – Ruskea kastikke ( “brown sauce ”); 1 -2 tbsp butter; 2 tbsp whole wheat flour; 2 1/2 cups stock; salt and pepper to taste

Ingredients Serving: 0

2 ½ cups veggies (cabbage carrots potato mushrooms etc)
1/2 cup dry breadcrumbs
1 cup milk and cream( about)
1 egg (optional)
1-2 chopped onions
1/2 tsp salt
1/2 tsp all spice ( I used pepper)
1/4 tsp white pepper
1/2 tsp red chilli powder
1 tsp oil
2 tbsp butter
For the Gravy – Ruskea kastikke ( “brown sauce ”)
1 -2 tbsp butter
2 tbsp whole wheat flour
2 1/2 cups stock
salt and pepper to taste

Instructions

In a large bowl soak the breadcrumbs in the cream and milk ( leave for about 10 mins. Boil the vegetables and puree it.
Heat the butter and oil in a kadhai, fry the onions until soft, set aside to cool. Add the egg if using, vegetable puree, onions and seasonings to the breadcrumb mix.
Knead the mixture thoroughly until well combined and firm. Use the milk and cream if needed. Shape into walnut sized balls with slightly oiled hands .
Bake them in a preheated oven at 225?C, for 15 mins until golden, turn them to cook evenly or fry the vegetable meatballs in a tawa till golden
Boil the stock. Mix the butter and flour in a big kadhai/wok and stir fry on low flame till the mixture turns golden brown and starts to release a nutty aroma.
Pour the hot stock in the kadhai all the while whisking the mixture .Stir well, whisking until no lumps remain. Continue cooking and stirring until the sauce thickens.
Season a little with salt and pepper. Serve with potatoes, meatballs and lingonberry jam.

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