In a large skillet, saute the mushrooms in butter on medium-low heat for about 5 minutes. You'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely.

Add onion, garlic, sesame seeds and halloumi cheese. Fry for another couple of minutes.

Mix the wine into the skillet, and continue cooking until most of the wine has evaporated.

Transfer into a mixing bowl and add psyllium husk.

Form small balls from the mixture. Fry the balls in butter until they turn brown.

I served my "meatballs" with oven roasted cabbage, carrots and cream sauce.