WHAT YOU WILL NEED:
for 4-6 people
- 400g cooked Hokkaido or potimarron pumpkin
- ½ cup crushed peanuts, cashews or almonds
- 1 onions, chopped
- 2 tbsp grated fresh ginger
- 140g rice flour
- ½ tsp salt
- 1 tbsp white miso(optional)
- ½ tbsp dark brown miso
- 10-12 button mushrooms;
Miso Dip:
- 1 tablespoon dark miso paste
- 2 tablespoon tahini(peanut or cashew butter also work)
- 1 teaspoon maple syrup
- 1 teaspoon soy sauce (or tamari for GF)
- ¼ cup water
- 1/2 teaspoon chinese 5 spices(optional)
- 1 teaspoon Grated fresh ginger
HOW TO:
- Heat a frying pan and fry the onions with the fresh ginger for about 1-2 minutes until soft and juicy;
- Mash the pumpkin with a fork and mix with the rest of the ingredients;
- Add the miso paste and ginger to the pan, mix weel and set aside;
- Mix all the ingredients together in a big bowl;
- Make small flat rounds with the dough;
- If you are meal prepping, you can freeze de balls at this point;
- Heat a frying pan with a drizzle of olive oil and grill the balls or bake it at 180°C for about 30-40 minutes(more time if they are frozen);
- Cut the mushrooms in half and grill the halves;
- Dip:Mix all the ingredients together in a small container and mix well;
- Keep in the fridge for 1 week, also possible to freeze.
- Serve the small cakes still warm with some miso ginger dip and a mushroom half on top;