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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 2.54 cm 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 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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