Vegan eggplant and chestnut bites with cherry sauce

Preparation

Fry the onion in oil over medium heat for a few minutes until brown. Add the cabbage, cashew purée and eggplants. Season and cook for 10 more minutes.

Remove from the heat, allow to cool and put in a food processor with the mixture of 1 tablespoon of chickpea flour and 3 tablespoons of water. Blend for a while, allowing it to gain texture, and cool in the fridge. Once cold, split into 16 parts and shape into small balls.

Put the panko, white flour and the mixture of chickpea flour with 5 tablespoons of water in three separate containers, then dredge each bite in flour, then in chickpea flour mixture and lastly in panko.

Heat the oil in a deep pot to 360°F. Fry the bites until brown on the outside, then put in a plate with paper towel.

For the sauce, put the cherries and sugar in a saucepan and simmer. Cook until the cherries break apart and form a syrup. Add orange juice and mix until obtaining a soft purée.

Serve the bites with some cherry sauce.