These balls are multi-employable because you can put any vegetable, herbs or spices in it that you prefer.
Makes 10 balls
2 tbsp nut butter | 1 tbsp hazelnutoil | 2 tbsp water | juice of 1 lime | 1 tsp honey | 1 tsp sumac | 1 tsp chili flakes
65g rolled oats | 75g uncooked quinoa | 50g cashew nuts
1 tbsp peanut oil | 1 sjalot | 100g mushrooms
1 medium carrot
a handful fresh parsley
1 tbsp olive oil
Rinse the quinoa. Bring 200ml water to a boil and cook the quinoa. Let it cool down. Breng again water to a boil and cook the carrot. Meanwhile, make the aromatic paste by mixing the nut butter hazelnutoil, water, lime juice, honey, sumac and chili flakes together in a small bowl. Chop the cashew nuts and put these with the rolled oats and cooked quinoa in a big bowl. Heat the olive oil on medium heat and bake the onion and mushrooms 3 minutes. Transfer them to the big bowl. Cut the cooked carrot in small pieces and transfer them too. Pour the paste in the bowl and mix with a spoon. Chop the parsley and stir it under the mixture. If the mixture is too moist, add some more oat flakes. Shape with your hands nine to ten equal balls. Heat the olive oil and bake them goldbrown. You can also yarn them in the oven for 15 minutes on 200°. Serve these balls with some greens and/or parsnip or carrot puree.