Yields 30 portions
Enjoy with the Creation Sauvignon Blanc
3 tbsp olive oil
55 g diced onions
75 g spring onions
250 g spinach (chiffonade)
7 g chopped garlic
150 g maize meal
7g fresh thyme
20 g fresh coriander (chopped)
10 g celery leaves (chopped)
50 g water
half tsp bicarbonate of soda
Heat the oil in a large pan and sauté the onion, spring onion and garlic for 2 minutes.
Add spinach, coriander, thyme, celery.
Sauté for another 2 minutes.
Stir in the maize meal and pour in water, season with salt and stir.
Combine until spinach is wilted and the maize meal resembles mashed potatoes.
Transfer to bar blender with the bicarb and use the pulsing method a few times to combine and mince the mixture up a little bit.
Scrape out onto a baking tray.
Set aside until cool enough to handle. Shape into 15 g balls and deep fry at 180° C.
Vegan Cream Cheese Mixture
100 g vegan cream cheese
80 g chopped peppadews (brunoised)
60 g toasted sunflower seeds
juice of 1 lime
Mix all the ingredients together in a mixing bowl till combined.
Transfer to a piping bag and store in the fridge.
sorrel flowers and leaves