Steam the cauliflower, carrot and potatoes until they are soft (alternatively, you can boil or roast them).
Vegan cauliflower meatballs
- 200 g cauliflower
- 1 medium carrot
- 4 medium potatoes
- A splash of Borges extra light olive oil
- 100 g breadcrumbs
- Salt and pepper
- A pinch of curry powder
For the sauce:
- 60 ml sherry vinegar
- 20 ml Borges extra-light olive oil
- 80 g skinless crushed hazelnuts
- 1 teaspoon finely chopped fresh ginger
- Salt and pepper to taste
Step by step
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.