Vegan Bitterballen with Mustard

Ingredients

• 500 g Cooked Potatoes
• 250 g Mushrooms
• 1/2 medium Onion
• 1/2 cup Vegetable Broth
• 2 tbsp Dairy-Free Butter
• 2 tbsp Tapioca Starch
• 2 tbsp Nutritional Yeast
• 1 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Gluten-Free Breadcrumbs
• 2 cups Sunflower Oil
• 4 tbsp Mustard

Instructions

1. 1Mash the cooked potatoes until smooth.
2. 2Finely chop the mushrooms and onion. Sauté them in dairy-free butter until softened.
3. 3In a bowl, combine the mashed potatoes, sautéed mushrooms and onions, vegetable broth, tapioca starch, nutritional yeast, smoked paprika, salt, and pepper. Mix well.
4. 4Form the mixture into small balls (about 1 inch in diameter).
5. 5Roll each ball in gluten-free breadcrumbs, making sure they are fully coated.
6. 6Heat the sunflower oil in a deep pot or fryer to 350°F (175°C).
7. 7Fry the bitterballen in batches until golden brown and crispy, about 3-4 minutes.
8. 8Remove the bitterballen from the oil and drain on paper towels.
9. 9Serve hot with mustard.

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