- These scrummy baubles of lushness disappear in a flash whenever we make them. They’ll serve fantastically as stuffing balls for your Christmas lunch, but can really be made at any time of year, and are just as good served as a main course with spuds and gravy (in which case we call them British Bhajis!) The marriage of sweet/savoury tastes and textures, all held together by meltingly slow-cooked onions, is what makes them so gorgeously moreish. Give them a try!
- A great way of using up bread
- Equally great with gluten-free loaves
- Recipe can be modified to suit what you have around
- Try adding a handful of chopped nuts, fresh herbs or cubed apple!
150g Pumpkin Seeds
300g of Ghee
1 packet chestnuts
120g Sunflower Seeds
2 heaped tablespoons Parsley
4 heaped teaspoons
Several very generous twists of coarsely-ground pepper
A large pinch
- 400g bread (roughly a whole baguette) – wholemeal is fine
- 1kg Onions
- A few cloves of garlic
- Chop the onions and garlic.
- Empty the jar of Ghee into a large, heavy-bottomed pan and place on a low to medium heat.
- Add the chopped onions, garlic and parsley.
- Cook slowly, stirring occasionally, until everything’s soft and unctuous.
- Remove from the heat and allow to cool a little.
- Tear the bread into small pieces.
- Mix together the bread, onions, garlic and parsley with the pumpkin seeds and sunflower seeds.
- Chop the apricots into pieces and add these.
- Chop the chestnuts into good-sized chunks.
- Add a good amount of freshly-ground pepper and salt (plenty of seasoning is needed).
- Mix well, then add the egg replacer (or 3 whole eggs) and mix again. Get your hands in there!
- If mixture doesn’t stick together reasonably well, add a small amount of water until it does.
- Form into golf-ball-sized spheres and place on an oiled baking tray.
- Cook at 190℃ for around 20 minutes, turning once.