Vegan cauliflower meatballs

Ingredients for 14 servings:

• 1 head of cauliflower
• 50 g quinoa, dry weight
• 1 cup soy curd (quark alternative)
• 3 tbsp corn flour, alternatively wheat flour
• Water
• salt and pepper
• nutmeg
• Vegetable stock powder
• 1 handful of chives
• 1 handful of parsley
• 100 g breadcrumbs, half for the mixture, other half for turning
• Coconut oil, for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

crispy on the outside, juicy on the inside, easy to make and sooo delicious

Cook the quinoa according to the package instructions and set aside. Clean the cauliflower and grate it not too finely. I do this step using a food processor chopper on the lowest setting for just a few seconds. Add the quark, flour, finely chopped herbs, half of the breadcrumbs, and the now slightly cooled and drained quinoa to the cauliflower. Season with plenty of vegetable stock powder, a little salt, white pepper, and nutmeg if desired, and mix everything well. The dough will be relatively runny, but it’s just about easy to form with your hands. If it’s still too sticky, add a little more flour. Heat coconut oil in a well-coated pan and first fry a small patty as a test, so you can add more seasoning later if necessary before everything is used up and nothing can be salvaged. To do this, scoop out some of the mixture with a teaspoon, coat it in breadcrumbs, and place it in the hot oil. Flatten slightly and fry for about 1 minute on each side. Taste and adjust the seasoning if necessary. Then form about 12-14 “meatballs,” coat them in breadcrumbs, and fry in hot coconut oil for about 4-5 minutes on each side until crispy. Instead of cauliflower, you can use any other vegetable, or several together. Quinoa can also be replaced with rice, Ebly, bulgur, or other soft-cooking grain. Everyone can choose the type of flour they like, but I can’t guarantee the amount, as different flours are known to have different sticking powers. We usually eat it with mashed potatoes and root vegetables, or oven-baked potato wedges, and cucumber salad with dill.