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Vegan cauliflower meatballs

15 min


4 persons




0 / 5 (0 votes)


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 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

Extra Light Olive Oil

Spanish Sherry vinegar D.O.P.

Step by step

  1. Step 1

    Steam the cauliflower, carrot and potatoes until they are soft (alternatively, you can boil or roast them). 

  2. Step 2

    Add half the breadcrumbs, a pinch of curry powder, and salt and pepper. 

  3. 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. 

  4. 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. 

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