Sage and Pumpkin Balls

    Sage and Pumpkin Balls


    20 people made this

    About this recipe: A simple, yet delicious appetiser, that is sure to wow your guests at your next dinner party. Pumpkin balls are seasoned with sage and garlic, baked and served with crispy sage and a creamy balsamic dip.

    Serves: 16 

    • 3 tablespoons rapeseed oil
    • 80g finely diced onion
    • 2 teaspoons finely chopped garlic
    • 2 1/2 teaspoons chopped fresh sage
    • 190g pumpkin puree
    • 80g dry breadcrumbs
    • 1 egg
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 475ml vegetable oil for frying
    • 1 sprig fresh sage leaves
    • 4 tablespoons soured cream
    • 4 tablespoons whipping cream
    • 1 teaspoon caster sugar
    • 1 tablespoon balsamic vinegar

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5. Grease a baking tray.
    2. Heat rapeseed oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
    3. Add the garlic and cook 2 minutes until softened, then stir in the chopped sage and cook 2 more minutes. Scrape into a large bowl and stir in the pumpkin puree, breadcrumbs, egg, salt and black pepper until combined. Roll the mixture into 3.75cm balls and place onto the greased baking tray.
    4. Bake in preheated oven until firm and hot, about 15 minutes.
    5. Meanwhile, heat the oil to 180 degrees C and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves and drain on a kitchen towel-lined plate.
    6. Prepare the dipping sauce by stirring together the soured cream, whipping cream, sugar and balsamic vinegar until smooth. To serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.

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