Vegan Cauliflower Meatballs
Serves 4 #STARFineFoods Ingredients: ½ head cauliflower 1 medium carrot 4 medium potatoes A splash of STAR Extra Light Olive Oil ½ cup breadcrumbs Salt and pepper A pinch of curry powder ====== For the sauce: ¼ cup STAR sherry wine vinegar 1/3 cup skinless crushed hazelnuts 1 teaspoon finely chopped fresh ginger Salt and pepper to taste Instructions:Steam the cauliflower, carrot and potatoes until they are soft (alternatively, you can boil or roast them).
Add half the breadcrumbs, a pinch of curry powder, and salt and pepper.
Chop the vegetables into very small pieces (or use a food processor) and form the mixture into balls. Coat them in the remaining breadcrumbs and fry them in enough extra light virgin olive oil so they are covered by the oil and will fry evenly all over. Set them on paper towels to drain.
For the sauce, mix all the ingredients; you can add water to thin the texture if need be. Pour the sauce cold over the meatballs.
Ingredients
- ½ head cauliflower
- 1 medium carrot
- 4 medium potatoes
- A splash of STAR Extra Light Olive Oil
- ½ cup breadcrumbs
- Salt and pepper
- A pinch of curry powder
- ======
- For the sauce:
- ¼ cup STAR sherry wine vinegar
- 1/3 cup skinless crushed hazelnuts
- 1 teaspoon finely chopped fresh ginger
- Salt and pepper to taste
Instructions
Steam the cauliflower, carrot and potatoes until they are soft (alternatively, you can boil or roast them).
Add half the breadcrumbs, a pinch of curry powder, and salt and pepper.
Chop the vegetables into very small pieces (or use a food processor) and form the mixture into balls. Coat them in the remaining breadcrumbs and fry them in enough extra light virgin olive oil so they are covered by the oil and will fry evenly all over. Set them on paper towels to drain.
For the sauce, mix all the ingredients; you can add water to thin the texture if need be. Pour the sauce cold over the meatballs.
Steam the cauliflower, carrot and potatoes until they are soft (alternatively, you can boil or roast them).
Add half the breadcrumbs, a pinch of curry powder, and salt and pepper.
Chop the vegetables into very small pieces (or use a food processor) and form the mixture into balls. Coat them in the remaining breadcrumbs and fry them in enough extra light virgin olive oil so they are covered by the oil and will fry evenly all over. Set them on paper towels to drain.
For the sauce, mix all the ingredients; you can add water to thin the texture if need be. Pour the sauce cold over the meatballs.
Total Time: 15 minutes
Serves: 4
