For about 16 halves:
100 g soybean granules or soybean pieces
3 bay leaves
2 medium-sized courgettes
100 g of flour
100 g + 50 g breadcrumbs
3 teaspoons No Egg Egg Substitute (mixed with 6 tablespoons water)
1 teaspoon salt
spices as desired (basil, parsley, oregano, thyme, etc.)
Soak the soybean pieces in boiling water in which we had previously cooked the bay leaves for a few minutes. After 10 minutes, drain the soybean pieces and squeeze.
Peel a squash, grate it and chop it finely. Squeeze out excess water.
Drained and slightly cooled soybean pieces and chopped courgettes are mixed in a bowl. Add No Egg (previously mixed with water in a special bowl), flour, 100 g of breadcrumbs, salt and spices as desired. Mix all the ingredients well and form the dumplings.
Shake about 50 g of breadcrumbs in a small bowl and roll each meatball in them.
Pour enough oil into the pan to cover the bottom and fry the meatballs. *
The meatballs can also be baked in an oven on baking paper at 180 degrees Celsius.