Spinach Pesto

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When you fry foods, temperatures are much higher than simply cooking foods. Be careful with the pan of oil and don’t leave it unattended.

Also frying creates a distinct smell so make sure your space is well-ventilated.

Prepare all steps including rolling and coating the balls and place them on a plate in the fridge. Simply fry when you’re ready.

Necessities

besides regular cooking and frying pans, and cutting knives

Hand blender

Slotted spoon

Kitchen towel

Ingredients

6 servings – 12 to 16 balls

250 g
150 g
150 g
100 g
100 g
1 jar
40 g Chestnut mushrooms
Kale
Cashews (Johnny Cashews)
Flour
Bread crumbs
Raspberry apple jam (Yespers)
Alfalfa (optional) 3
1 L
3
2 cloves Eggs
Sunflower oil
Shallots
Garlic

Prep

10 min

1. Dice shallots and mince garlic
2. Mince mushrooms

Cook

45 min + 30 min fridge

Sauté shallots

medium heat ~5 min

Add garlic, kale, mushrooms, cashews

season with salt and pepper ~10 min

Add kale mushroom mix to a bowl with 1 egg and blend

use a hand blender, leave a bit of texture

Place in the fridge

until the mix reaches room temperature or less ~30 min

Roll 12-16 balls and coat them

place flour, 1 beaten egg and breadcrumbs into 3 separate bowls

coat each of the balls first in flour, then in egg and finally in breadcrumbs

you might need an extra egg

Heat the oil

to check if the temperature is right, add a grain of rice to the oil. The oil is ready when the grain of rice floats at the surface and the oil starts bubbling around it.

Fry the balls

~1-2 min until golden brown

fry two to three balls at the same time if your pan is big enough

use a slotted spoon to put them in the oil and get them out

Place the fried balls on kitchen towel

Serve the snacks while warm with the Yespers raspberry apple jam and garnish with alfalfa

Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!

As Christmas is often associated with meat, we’re very curious to learn what you and your guests, friends, family think about this meatless menu.

Email us (mareike@forkranger.com) and send us your pictures or tag @forkranger on Instagram.