Mix the ingredients together, making sure that the cornflakes have been finely chopped up (it is best to put them in a freezer bag beforehand and then chop them up with a rolling pin). When the mixture has been nicely seasoned, form small, flat meatballs out of it and fry in hot fat. The meatballs are ready when they are golden yellow and crispy. The best thing to do is to serve it with a cream cheese dip or to top wholegrain rolls with lettuce leaves, tomato slices and cucumber and use the meatball as an eco-hamburger. The stated amounts can easily be multiplied for a large salad bowl (as an example for a party to bring along). I always take the whole thing with me. But most of the time this amount is gone very quickly Convinced by the way, most non-vegetarians too.
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