Kale, Chestnut and Mushroom Bonbons with Cherry Sauce

  • Serves 4

  • Preparation 15 mins

  • Cooking 20 mins

This recipe also needs up to 2 hours chilling time.

Kale, Chestnut and Mushroom Bonbons with Cherry Sauce
  • Nut-Free

Ingredients

For the bonbons
  • 1 tbsp vegetable oil
  • 3 shallots, roughly chopped
  • 150g kale, roughly chopped
  • 225g cooked chestnuts, roughly chopped
  • 225g chestnut mushrooms, roughly chopped
  • Salt and pepper, to taste
  • 1 free-range egg, beaten (*for a vegan version substitute 1 tbsp gram flour mixed with 3 tbsp water)
For the coating
  • 100g breadcrumbs
  • 100g plain white flour
  • 2 free-range eggs, beaten (*for a vegan version substitute 2 tbsp gram flour mixed with 6 tbsp water)
For deep-frying the bonbons
  • 1000ml vegetable oil
For the cherry sauce
  • 20 fresh cherries, pitted and chopped
  • 20g caster sugar
  • 2 sprigs thyme
  • 1 lemon, juiced
To Garnish
  • A few small sprigs of watercress

Method

  1. To make the bonbons: Fry the shallots in oil over a medium heat for a few minutes until soft. Add the kale, chestnuts and mushrooms to the pan. Season then cook for 10 minutes.
  2. Remove from the heat, cool slightly then place in a food processor with the egg (or vegan substitute). Pulse to bring together, leaving a little texture. Place in the fridge to chill for up to 2 hours.
  3. Once chilled, divide the mixture into 12 and roll into balls.
  4. Place the breadcrumbs, plain white flour and egg (or vegan substitute) into 3 separate bowls. Coat each of the bonbons in flour, then the beaten egg followed by the breadcrumbs.
  5. Heat the oil in a large, wide, sturdy pan (no more than half full) to 180°C. Fry the bonbons until the outside is golden. You may need to do this in batches. Once cooked, drain the bonbons on kitchen towel.
  6. To make the cherry sauce: Place the cherries in a pan with the sugar and thyme then bring to a simmer. Cook until the cherries have broken down and a syrup has formed.
  7. Remove the thyme and stir in the lemon juice. Blend into a smooth purée.
  8. Serve the bonbons with the cherry sauce on the side and garnish with a few sprigs of watercress.
Nutrition per serving
  • Calories

    419 kcal

  • Fat

    17g

  • Saturates

    2.2g

  • Protein

    13g

  • Carbs

    50g

  • Sodium

    200mg

  • Sugar

    11g

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