2 tablespoons sesame oil
1 red onion, finely diced
4 celery sticks, chopped
220g mushrooms, chopped
2 cloves garlic, finely chopped
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
salt and freshly ground black pepper to taste
5 cups dried breadcrumbs
3-4 egg replacers ( as per packet instructions)
In a large frying pan gently fry the onion, celery and mushrooms in the 2 tablespoons of sesame oil on a medium heat until tender.
Add the garlic, sage, thyme, rosemary, salt and pepper.
Stir well and cook for 5 minutes, then add breadcrumbs and mix well.
Remove from heat.
Once cooled place into a large mixing bowl, add 3 of the egg replacers and mix well.
Preheat oven to 180C and have baking trays ready lined with baking paper.
Try and form into golf sized balls. If the mixture is still too crumbly then add another egg replacer.
Once at a good consistency for the balls and gently place onto baking trays.
Bake for 15-20mins or until browned.
Once cooked wait until cooked and place gently onto serving plate.