Cashew Balls with Olives and Sun-Dried Tomatoes
Ingredients
- —150 g cashews
- —50 g black olives, finely chopped
- —100 g zucchini, grated
- —50 g sun-dried tomatoes, chopped
- —1 tablespoon capers
- —50 g flour
- —Salt and pepper
- —Paprika powder
- —Little gem leaves
- —Red pesto
- —Basil
- —Extra sun-dried tomatoes
- —Olives
Instructions
Grind the cashews into a fine texture.
Mix with the chopped olives, grated zucchini, sun-dried tomatoes, and capers.
Add flour, salt, pepper, and paprika powder, then knead into a firm dough.
Roll small balls from the mixture.
Cook in a pan with a little oil or bake in the oven for 10–12 minutes.
Serve on little gem leaves with red pesto, a touch of mayonnaise, and basil.
Garnish with extra sun-dried tomatoes and olives.
Serving Tip
These cashew balls are savory little party bites, perfect for a Christmas appetizer. The combination of cashews, olives, zucchini, and sun-dried tomatoes offers rich flavors without being heavy. They’re ready in just 15 minutes and can be prepared in a pan or oven — ideal for stress-free festive cooking. Serve the balls on little gem leaves for a fresh and festive touch.
Storage Tip
Store covered in the fridge and reheat briefly in the oven before serving.