Slice the mushrooms and chop the onions. Saute them in a large frying pan with 1 Tbsp of oil.

Cook until most of the water from them evaporates - 10 minutes.

Remove from heat and let them cool.

Add them into the food processor along with the seasonings, herbs, Panko breadcrumbs, corn starch, garlic and whisked eggs.

Pulse a couple of times, just to process the mushrooms into smaller bits, but make sure you don't over-process, you don't want them turning into mush.

Move everything to a bowl and cover it with plastic wrap. Let it sit in the fridge for 20 minutes.

Now the composition should be easy to mold into small meatballs. Wet your hands and start forming the mushroom balls. Place them on a tray covered with parchment paper.

You can either bake these at 200C/392F in an oven tray covered with parchment paper or deep-fry them. Deep-frying offers a better texture.

Heat some oil in a large pan. Once hot, add the mushroom meatballs and fry them on all sides until crispy - 3-4 minutes.

Once fried, move them on a plate covered with a paper towel to absorb all excess oil.