Ingredients (for approx 10 cakes):
1 small cauliflower
1 small broccoli
200g of chestnut mushrooms
1/2 red onion
1 clove of garlic
1/2 of (200mls) glass of ground oats
3 table spoons of tomato concentrate
rapeseed oil (1 tea spoon for frying plus a drizzle for roasting)
1 tea spoon of ground cumin
1/2 tea spoon of cayenne pepper
1 tea spoon of miso paste
1 table spoon of ground turmeric
salt and pepper to taste
Polenta for the coating
First heat up the oven to 180C (fan). Cut the cauliflower to separate the florets, makes sure they are fairly small. Sprinkle them with rapeseed oil and ground turmeric and roast for 30 mins.
In the meantime, dice the mushrooms and grate or finely chop the broccoli florets, set aside. Dice the onion and garlic, stir fry them in rapeseed oil until golden, add ground cumin and cayenne pepper. Add mushrooms keep stirring for approx 5 minutes, next add miso paste and broccoli, make sure you stir well, so the miso is distributed evenly. Keep it on low fire for approx 5 minutes. Next add tomato concentrate and oats, stir well and keep on low fire. Once the cauliflower is ready, take it out of the oven and chop into very small pieces, add to the mix in the pan. After approx 5 minutes the mix should be quite sticky, if it is too dry add more tomato concentrate. Add salt and pepper, mix well, set aside for a few minutes for it to cool down.
In the meantime, prepare a separate plate with dry polenta for coating.
Once the mix is cool, form small cakes, make sure the mix sticks together well and place each cake in polenta. Make sure both sides are evenly covered, this will make the cakes extra crispy.
Bake in 180C (fan) for 15 mins each side.