Steam the cauliflower, carrot and potatoes until they are soft (alternatively, you can boil or roast them).
Recipes
Vegan cauliflower meatballs
Ingredients
- 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 Borges 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
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Step 1
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Step 2
Add half the breadcrumbs, a pinch of curry powder, and salt and pepper.
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Step 3
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.
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Step 4
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.
