Aubergine is such a versatile vegetable. I love making cashew and aubergine balls. This is a Christmas version flavoured with stout, all spice, onions and kale. They are really scrumptious. As previously seen and featured in Fresh Vegan Magazine.
Aubergine, cashew & wild mushroom balls
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- 2 pcs roasted aubergines
- 2 pcs potatoes, boiled
- 400 ml cashew nut flour
- 150 ml stout
- 1 pcs red onion, finely chopped
- 1 pc garlic clove
- 1 large kale leaf, finely chopped
- 4 tsp all spice, and more for frying
- 5 tbsp wild mushrooms (chanterelles), dried, ground to a fine powder in mortar or a food processor 1 tsp sage, dried
- 3 tsp corn starch (optional and ensure to use organic)
- rapeseed oil for frying
- soy for frying
- any flour (optional, used when frying) sea salt
- Roast the aubergines by slicing them in half and placing them with the cut side down on a oven tray covered with baking paper. Roast in a pre heated oven for 20-30 minutes, on 200 C. Let cool off.
- Ground cashew nuts in a food processor until you have a coarse and grainy flour. Store in a separate bowl. Add potato, garlic and scrape the insides from the aubergines into the food processor. Process until smooth.
- Add oil to a pan, add onion stir. Pour over the stout. Let simmer on medium heat until half of the liquid is reduced. Then take away the pan from the stove. Turn off the plate. Set aside, and add kale.
- Add half of the cashew flour to the aubergine mixture, while the food processor is still running.
- Then place the mixture into a large mixing bowl. Add a few pinches of salt, mushrooms, all spice and sage. Work together evenly.
- Add onion, kale and any fluid from your pan to the mixture. Add the rest of the cashew flour and work together evenly.
- Add a few tbsp of cornstarch if the mixture is still wet and let the mixture set for at least 20 minutes. The mixture should be really tough to work with.
- Prepare a tray or plate with baking paper and a separate plate with flour, if you are frying the balls. Create balls with wet hands that are approx. 2 cm in radius. If you prefer to fry the balls - coat in flour.
- To fry - add rapeseed oil and a splash of soy, a sprinkle of all spice and fry the balls on lower medium heat for 15-20 minutes, turning them often.
- To bake - no need to coat the balls in flour. Add the tray to a to preheated oven, 200 C, 20-30 minutes, depending on size, turn at least four times during the baking time.
- Organic corn flour or starch are not made with GMO crop - ensure to always buy organic corn products!
Elegantly Vegan http://elegantlyvegan.com/wpui/