Here comes another Christmas recipe, but slightly different to the regular vegetarian roast dinners. These are chestnut and squash balls, which were marvellous in crusty bread with spicy sauces, cheese and baby spinach. Chillies are not usually used in my Christmas cooking, but maybe I have been wrong, as this combination was really lovely.
These sandwiches could be something to serve for guests or just to have a pretty ultimate Christmas roll for work lunch. Of course these balls can also be served with salad or vegetables or anything else you can think of.
Chestnut and squash balls (about 16 balls)
1 small onion squash
1 cup cooked black badger peas
240 g cooked and peeled chestnuts
2 garlic cloves
1 tsp sea salt
½ tsp ground black pepper
Breadcrumbs for coating
2 half ciabattas or baguettes
Cut the squash into cubes, roast them in the oven, and mash when cooked.
Purée the cooked black badger peas and crush the chestnuts coarsely.
Chop the onion and garlic finely and cook in the pan until soft.
Purée the cooked black badger peas and mic with the onion squash mash. Also add in the chestnuts by breaking them, but not fully mashing.
Season the mix and shape balls from it. Coat them with breadcrumbs.
Bake the balls at 200 C for about 25 minutes until crispy.
Serve them for example on ciabatta breads with tomato sauce, chilli pickle, baby spinach and cheese.