Aubergine, cashew & wild mushroom balls

Instructions

1. Roast the aubergines by slicing them in half and placing them with the cut side down on an oven tray covered with baking paper. Roast in a preheated oven for 20-30 minutes, at 200 C. Let cool off.
2. Ground cashew nuts in a food processor until you have 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.
3. 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.
4. Add half of the cashew flour to the aubergine mixture, while the food processor is still running.
5. Then place the mixture into a large mixing bowl. Add a few pinches of salt, mushrooms, allspice and sage. Work together evenly.
6. Add onion, kale and any fluid from your pan to the mixture. Add the rest of the cashew flour and work together evenly.
7. 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.
8. 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 them in flour.
9. To fry – add the rapeseed oil and a splash of soy, a sprinkle of allspice and fry the balls on lower medium heat for 15-20 minutes, turning them often.
10. To bake – no need to coat the balls in flour. Add the tray to a to preheated oven, 200 C, for 20-30 minutes, depending on size, turn at least four times during the baking time.