- Hands on time:
- 25 mins
- Cook time:
- 20 mins
- Serves 4
- Calories:
- 462
- Protein:
- 16g
- Total fat:
- 32g
- Saturated fat:
- 13g
- Sugars:
- 4g
- Total carbs:
- 30g
- Fibre:
- 2g
Ingredients
- 250g (9oz) cup mushrooms
- 3tbsp olive oil
- 75g (3oz) vegetarian mature Cheddar, grated
- 40g (1½oz) ground almonds
- ½ red onion, grated
- 125g (4oz) fresh white breadcrumbs
- 1tbsp soy sauce
- 1 medium egg
FOR THE SAUCE
Ingredients
- 250g (9oz) half-fat créme fraîce
- Finely grated zest of 1 lemon (or to taste)
- Large handful fresh basil, torn
Method
Whiz the mushrooms in a food processor until they are finely chopped (if you don't have a food processor, then finely chop them by hand).
Heat 1tbsp of the oil in a large frying pan over high heat. Cook the mushrooms until they are tender and any liquid in the pan has evaporated. Set aside to cool completely.
To the mushroom pan, add the cheese, ground almonds, grated onion, breadcrumbs, soy sauce, egg and some seasoning. Form the mixture into walnut-size balls (about 16).
Heat the remaining oil in a large clean frying pan over medium heat, and fry the balls in batches if needed (and turning occasionally) for about 5min until golden and piping hot (they might flatten slightly during frying). Set aside in a serving bowl and cover well with foil to keep warm
To make the sauce, melt the crème fraîche in the empty pan, then stir in the lemon zest (to taste), basil and some seasoning. Serve the sauce on top of the meatballs alongside some with rice or pasta.
FREEZE AHEAD
Fry the meatballs then leave to cool completely. Open freeze on a baking sheet and when solid, bag or box the balls and freeze for up to three months. To serve, arrange on a baking tray and cook from frozen in an oven preheated to 200°C (180°C fan) mark 6 for 15-20min until piping hot. Complete recipe.
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