Recipe - Parsley Stuffing Balls

12 ounce Soft white breadcrumbs
6 ounce Butter (or margarine KM)
1 Onion; grated
2 teaspoon Mixed herbs
6 tablespoon Chopped parsley (or more)
1 Lemon (or more); rind grated
Lemon juice
Salt
Freshly ground black pepper

Mix all ingredients together, adding grated lemon rind and juice and salt
and pepper to taste. Roll the mixture into balls about the size of walnuts
and put them, a little apart, in a greased baking tin. Bake them for about
25 minutes in an oven preset to 190 C/375 F/Gas Mark 5, turning them after
about 15 minutes so that they become crisp all over.

Source: Rose Elliot's Vegetarian Christmas Typed for you by Karen Mintzias