Vegetable ball skewers with cranberry and tomato dip
Perfect for New Year’s Eve, today we have a recipe for vegetable ball skewers with cranberry-tomato dip from @sabrinasue_in_love_with_food for you. The dish was prepared using the serving pan and pots from our Original-Profi Collection®.
The Original-Profi Collection® from Fissler – recommended by professional chefs, made for you. High heat, precise timing, bold flavours, and the right tools: with the Original-Profi Collection®, every challenge becomes your success. Made in Germany from recycled premium stainless steel. That’s professional-grade quality, exactly to your taste. Whether you’re searing quickly, creating intense roasted flavours, or cooking a whole menu for your guests – every detail is designed to support you. Often copied, never matched: timeless design made for your kitchen. Professional quality, guaranteed for 15 years.
Have fun trying it out!
50 min
Total Time
30 min
Cooking Time
20 min
Preperation Time
Ingredients
| Cranberry-Tomato Dip: | |
| 1 | red onion |
| 1 tbsp. | rapeseed oil |
| 100g | cranberries |
| 250g | chopped tomatoes, canned |
| 3 tbsp. | red wine vinegar |
| 50g | cane sugar |
| 1 tsp | paprika powder, smoked |
| salt, pepper | |
| Vegetable balls: | |
| 100ml | vegetable stock |
| 30g | soy granules |
| 60g | carrot |
| 2 | spring onions |
| 90g | pointed peppers |
| 1/4 bunch | parsley |
| 3 tbsp. | breadcrumbs |
| 1 | egg (size M) |
| salt, pepper | |
| rapeseed oil for frying | |
| Garnish: | |
| 12 | cornichons |
| basil leaves |
Instructions
Cranberry Tomato Dip:
Step 1 of 10:
Peel and coarsely dice the onion.
Step 2 of 10:
Heat rapeseed oil. Add onions and sauté until translucent for 2-3 minutes.
Step 3 of 10:
Add cranberries, chopped tomatoes, red wine vinegar, raw sugar, and paprika powder and bring to a boil.
Step 4 of 10:
Then cover and simmer over low heat for 25-30 minutes, stirring occasionally.
Step 5 of 10:
Season the dip with salt and pepper and purée until smooth. Set the cranberry dip aside and let it cool.
Vegetable Balls:
Step 6 of 10:
Bring vegetable broth to a boil. Stir in soy granules, remove from heat, and let swell according to package instructions.
Step 7 of 10:
Peel and finely grate the carrot. Finely chop the spring onions, pointed peppers, and parsley. Mix the soy granules with breadcrumbs, egg, and the prepared vegetables and parsley. Season with salt and pepper.
Step 8 of 10:
Let the dough rest for 10 minutes. Then form 12 equally sized balls.
Step 9 of 10:
Heat rapeseed oil. Fry the vegetable balls over medium heat for 5-7 minutes until golden brown.
Step 10 of 10:
Thread the vegetable balls onto party skewers with cornichons. Serve the skewers decorated with the cranberry-tomato dip and basil leaves.
