Ingredients:
For the cauliflower cream (4 servings):
- half a small cauliflower (320 g)
- 100 g of cashews
- Himalayan salt,
- black pepper,
- nutmeg
- a few drops of lemon juice
- fresh chives
For the red lentil carrot patties (15 pieces):
- 100 g grated (or chopped) carrots
- 1 piece of onion ( 77 g)
- 2 cloves of garlic ( 5 g)
- 10 g Mill & Folks Gluten-free brewer's yeast flakes
- fresh parsley leaves,
- fresh chives
- Himalayan salt, freshly ground black pepper to taste
- 1 pinch of baking soda
- 100 g of Mill & Folks Red lentil flour
- 30 g breadcrumbs
- 1 tablespoon of coconut oil (8 g)
For the green pea and parsley patties (17 pieces):
- 100 g grated (or chopped) parsley root
- 1 piece of onion ( 77 g)
- 2 cloves of garlic ( 5 g)
- 10 g Mill & Folks gluten-free brewer's yeast flakes
- fresh parsley leaves,
- fresh chives
- Himalayan salt, freshly ground coloured peppercorns for seasoning
- 70 g Mill & Folks Green pea flour + 40 g water
- 1 pinch of baking soda
- 30 g breadcrumbs
- 1 tablespoon coconut oil (8 g)
Preparation:
Soak the cashews in hot water for a few hours, then rinse them under running water. Boil the cauliflower in spicy water and let it cool, then process it with a blender with the cashews and lemon juice, with a little salt. Garnish with chives. For the patties, mix the ingredients except the breadcrumbs and coconut oil and set them aside for 10 minutes, then shape them into balls (the size of walnuts) with wet hands and roll them in the breadcrumbs. It might be difficult to work with them, especially with red lentils, but if you add more flour than this, the meatloaf will taste more like flour, and the texture is just right when baked like this (divinely soft on the inside, crispy on the outside). Place on a baking sheet lined with silicone baking paper, brush them gently with oil, then bake in a preheated 200-degree oven for 35 minutes, top-bottom heating. The patties can be turned around at half-time if necessary.
