This is a nice vegan recipe. I use the idea of Rachel Khoo (The Little Swedish Kitchen). The fried eggs in the picture are for that part of the family that is not satisfied with vegan food. They say that the combination is good – so was in the original recipe. I suggest you cut the products, and not blend them. Once I was tempted to make this mistake, the mixture became liquid. Whenever I make vegan vegetable balls, I bake them for a long time in a muffin mold. The process is rather baking + drying. I never fry them so they are not too greasy and avoid the risk of dropping into pieces.
Products you need:
200 g beetroot, grated (I buy it cooked)
300 g boiled potatoes, mashed or grated
200 g mushrooms, finely chopped
100 g onion, finely chopped
100 g ground nuts, crushed (it is better to roast them in advance)
125 g drained capers
4 tbsp. of corn flour
1 teaspoon of salt (keep in mind that capers are salty)
black pepper to taste
1 teaspoon of ground cumin
sunflower oil for frying and greasing the mold
From the products, I knead dough. If you want, you can to pre-fry the onion and the mushrooms, it is optional.
I form balls and put them in the greased molds.
Bake in preheated oven at 200/220ᴼC. In 15 minutes, it can be reduced to 180ᴼC. I bake them for a long time because I like them drier on the inside. This I leave it to your taste.
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