Pumpkin Peanut Savoury Bites – Miso Ginger Dip

WHAT YOU WILL NEED:
for 4-6 people

• 400g cooked Hokkaido or potimarron pumpkin
• ½ cup crushed peanuts, cashews or almonds
• 1 onions, chopped
• 2 tbsp grated fresh ginger
• 140g rice flour
• ½ tsp salt
• 1 tbsp white miso(optional)
• ½ tbsp dark brown miso
• 10-12 button mushrooms;

Miso Dip:

• 1 tablespoon dark miso paste
• 2 tablespoon tahini(peanut or cashew butter also work)
• 1 teaspoon maple syrup
• 1 teaspoon soy sauce (or tamari for GF)
• ¼ cup water
• 1/2 teaspoon chinese 5 spices(optional)
• 1 teaspoon Grated fresh ginger

HOW TO:

1. Heat a frying pan and fry the onions with the fresh ginger for about 1-2 minutes until soft and juicy;
2. Mash the pumpkin with a fork and mix with the rest of the ingredients;
3. Add the miso paste and ginger to the pan, mix weel and set aside;
4. Mix all the ingredients together in a big bowl;
5. Make small flat rounds with the dough;
6. If you are meal prepping, you can freeze de balls at this point;
7. Heat a frying pan with a drizzle of olive oil and grill the balls or bake it at 180°C for about 30-40 minutes(more time if they are frozen);
8. Cut the mushrooms in half and grill the halves;
9. Dip:Mix all the ingredients together in a small container and mix well;

• Keep in the fridge for 1 week, also possible to freeze.
• Serve the small cakes still warm with some miso ginger dip and a mushroom half on top;