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Tuesday, October 26, 2010

Spanish Tokwa Balls

1 pound mashed tokwa
1 cup bread crumbs
1 tablespoon chopped onion
1 tablespoon chopped green pepper
1 teaspoon salt
1 egg beaten
1 small can tomato soup
1 cup water
1 teaspoon vetsin

Mix tokwa, crumbs, onion, salt, egg and vetsin. Form into small balls and brown in butter. Heat soup to boiling and pour over the balls. Simmer slowly about 30 minutes. Thicken gravy and serve on platter with boiled rice.

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