20 pieces

The balls are incredibly delicious. The recipe takes time, but it is worth every single minute. Again, Rachel Khoo is the one who inspired me (The Little Swedish Kitchen). I use some different spices than those in the original recipe. I make them quite spicy. Instead of frying, I bake them in a shallow muffin mold. As I have already mentioned, I avoid frying. When baking, there is no risk the balls break down. Every ball becomes the same size, with a great shape.

Products you need for the balls:

20 g dried mushrooms – soaked for 30 minutes in 2 cups of warm water and drained (do not throw the water, I use it later)

250 g raw mushrooms, finely chopped (I also use the stems)

1 onion, finely chopped

400 g red kidney beans, drained (canned)

400 g black beans, drained (canned)

100 ml of bean water

3 tbsp. of a mix of ground chia seeds and flax-seed

100 g of dry bread crumbs

1/2 teaspoon of salt (to taste)

1/2 teaspoon of black pepper

1/2 tbsp. of halmahera (universal dry spice)

1/2 tbsp. of berbere (spicy dry spice)

sunflower oil for frying and greasing the molds  

Preparation of the balls:

Fry both onions and mushrooms.

Add ground seeds (flax and chia) in 100 ml of bean aquafaba.

Drain the dried mushrooms and cut them.

Smash the beans (to become on small pieces instead of homogenous texture).

Mix everything from the above ingredients; add spices and bread crumbs.

Shape the balls. I put them in previously greased muffin molds.

Bake at 200ᴼC in preheated oven until ready. At your discretion, reduce the temperature during baking.

Products you need for the sauce to the balls:

3 tbsp. of corn flour

1-2 tbsp. of nutritional yeast

salt to taste

black pepper to taste

the water of the soaked mushrooms

coconut cream to taste

lemon juice to taste (½ lemon)

cashew nuts (for serving)

Preparation of the sauce:

Dissolve corn flour in a few tablespoons of mushroom water.

Heat the rest of the water in a small pot. While constantly stirring, add the corn mixture (it thickens very quickly). Add the yeast, the spices, and remove from the hob.

Season with coconut cream and lemon juice.

Products you need for the cauliflower puree:

1 mid-sized head of cauliflower

400 g beans, drained (preferably white, canned)

50 ml coconut cream

olive oil to taste

salt to taste

black pepper to taste

nutmeg to taste

Preparation of the puree:

Steam the cauliflower.

Blend it with the beans to become thick pureed texture.

Add spices, olive oil and coconut cream.

Mix well.


Serve the balls, topped with sauce and add the cauliflower puree as side dish. Decorate with cashew nuts.

I suggest you take care of the salt in every step as it is contained in some of the dried mixes.