Page 48 - COMING UNSTUCK by Sara tuck

cauliflower &

chickpea vege balls

with parsley & coriander pesto

Serves 4 My sister reckons these are the best things I have ever made,
and given the amount I cook that is really saying something
2 tbsp olive oil – even non-cauliflower lovers seem to love them! They can
¼ cauliflower, cut into florets, be served for breakfast, lunch or (without the eggs and greens)
finely chopped for nibbles with drinks.
1 large stick celery, finely
chopped Heat the oil in a large frying pan over a medium heat and cook
½ onion, finely chopped the cauliflower, celery and onion for 5 minutes. Add the spices
1 tbsp curry powder and a little salt and pepper, and cook a further 8-10 minutes
1 tbsp ground cumin until the vegetables are soft. Set aside to cool. Put the bread
1 tsp ground turmeric in a food processor and whizz to make crumbs, then add the
sea salt & freshly ground pepper cooled vegetable mixture, along with the chickpeas and egg.
3 slices white toast bread, crusts Pulse to combine, add the currants and walnuts and pulse very
removed briefly again to mix through. Tip out into a large bowl and roll
390g (14 oz) can chickpeas into 20 small golf-ball-sized balls. Cover and refrigerate for
(garbanzo beans), rinsed, drained half an hour. Preheat the oven to 180˚C (350˚F) and line two
1 egg baking trays with baking paper. Arrange the balls on the trays,
⅓ cup currants then spray very lightly with oil and bake for 20 minutes or until
½ cup chopped walnuts golden and cooked through. While the balls are cooking, whizz
light olive oil spray the pesto ingredients together in a small food processor. Season
coriander (cilantro) to garnish to taste with sea salt and pepper and add a little water to thin
further if desired.
Parsley & coriander pesto:
1 cup parsley, roughly chopped Serve the vege balls with poached eggs, salad greens tossed with
1 cup coriander (cilantro), a little extra virgin olive oil and cider vinegar, a good dollop of
roughly chopped pesto and a sprinkling of coriander.
⅓ cup (40g, 1½ oz) grated
parmesan
⅓ cup extra virgin olive oil
1 small clove garlic, crushed
½ cup walnut pieces
3 tbsp natural Greek-style
yoghurt or good-quality
mayonnaise (I use Best Foods)
finely grated zest of 1 lemon

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