Difficulty
Medium
Prep
30 minutes
Servings
10-12 Serving
Ingredients:
- 2 cups Morama almond flour
- up of cocoa powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
Almond butter filling
- 1 tbsp ground flaxseed
- 2 ½ tbsp water
- 1oz (30 g) of finely chopped onion
- 8 oz (240 g) finely chopped cauliflower
- 4 oz (140 g) potato, peeled and sliced
- 1 tbsp parsley, finely chopped
- ½ cup Morama Chickpea Flour
- 1 tsp salt
- ¼ tsp paprika
- Pepper to taste
- ½ - ¾ cup Crunchy Breader Mix
Instructions:
-
Prepare a flaxseed egg by mixing the ground flaxseed with the water. Set aside.
-
Sauté onion in nonstick skillet over low-medium heat until lightly browned. Transfer to a bowl and set aside.
-
In the same skillet, sauté the cauliflower over low-medium heat. It should be slightly cooked and golden, but not too watery. Set aside.
-
In a large bowl, combine the flaxseed egg, combine the flaxseed egg, golden onion, cooked cauliflower, potato, parsley, chickpea flour, salt, paprika and pepper to taste.
-
Form 10-12 balls of the same size and arrange them on a piece of wax paper or silicone mat, lightly pressing each.
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In a medium saucepan, heat up a little olive oil.
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Roll each ball in the Crunchy Breader Mix to cover and place in the hot oil over medium heat. Fry to brown.
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It is recommended to serve with ketchup or your favorite dipping sauce.