Set the oven to 200°C and line a baking tray with baking paper. Grate onion, ginger and carrots and place in food processor.
2
Add the rest of the ingredients to the food processor and mix until the chickpeas have been mashed, with small bits and pieces of the peas and carrots still intact.
3
With moist hands, roll into balls and place on the baking sheet. Bake for 10-12 minutes or until golden.
Method for Golden Krauts
4
Sauté wombok in medium pan in olive oil and tumeric
Method for Fried Kale
5
Sauté Kale in medium pan in olive oil and garlic
PRESENTATION
6
Assemble all ingredients in a bowl with tahini spread on the side.
Top with Zataar if you have any.
Ingredients
Ingredients for balls
60gonion, peeled and diced
15gcrushed garlic
5gcrushed ginger
100ggrated carrots
65gfrozen sweet peas, slightly thawed
125gcooked chickpeas, rinsed
60gkale, chopped and stems discarded
25galmond meal
1tbspnutritional yeast (optional)
20garrowroot
10g100% almond spread
Salt and black pepper
Golden Krauts
30gwombok
olive oil
1tsptumeric
Fried Kale
30gcavolo nero
2gcrushed garlic
EVO salt and pepper
Tahini spread
30gtahini
10mlextra virgin oil
60mlwater
5mllime juice
salt and pepper
Directions
Method for the balls
1
Set the oven to 200°C and line a baking tray with baking paper. Grate onion, ginger and carrots and place in food processor.
2
Add the rest of the ingredients to the food processor and mix until the chickpeas have been mashed, with small bits and pieces of the peas and carrots still intact.
3
With moist hands, roll into balls and place on the baking sheet. Bake for 10-12 minutes or until golden.
Method for Golden Krauts
4
Sauté wombok in medium pan in olive oil and tumeric
Method for Fried Kale
5
Sauté Kale in medium pan in olive oil and garlic
PRESENTATION
6
Assemble all ingredients in a bowl with tahini spread on the side.
