Vegetarian Königsberger Klopse (White-Bean & Mushroom)

Klopse

1. 1Heat 1 tbsp olive oil in a skillet over medium heat; sauté the chopped onion until translucent, 4–5 minutes.
2. 2Add the mushrooms and a pinch of salt; cook until most liquid evaporates and mushrooms are golden, about 6–8 minutes. Stir in minced garlic for the last minute.
3. 3Transfer cooked vegetables to a bowl and cool slightly. In a food processor combine drained white beans, 2oz (¾ of the breadcrumbs), chopped parsley, mustard, salt and pepper; pulse until coarsely combined.
4. 4Fold the mushroom-onion mixture into the bean mixture, then mix by hand until cohesive; add remaining breadcrumbs if mixture feels too wet.
5. 5Shape into 12 even balls (about golf-ball size). If poaching, bring 16 7/8 fl oz lightly salted water to a gentle simmer; add the balls and poach for 6–8 minutes until set. Alternatively, brush with oil and bake at 200°C (400°F) for 12–15 minutes, turning once.

Sauce

1. 1In a separate saucepan, heat remaining 1 tbsp olive oil over medium heat. Sprinkle in the flour and cook, stirring, for 1 minute to make a light roux.
2. 2Slowly whisk in the vegetable broth until smooth, then add plant cream and bring to a gentle simmer, whisking until slightly thickened, about 3–4 minutes.
3. 3Stir in capers, lemon zest and half the lemon juice; adjust seasoning with salt and pepper and more lemon juice to taste for a bright tang.
4. 4If sauce is too thin, simmer gently until desired consistency; if too thick, loosen with a splash of broth.

Finish & serve

1. 1Place the poached or baked klopse into the warm sauce and spoon sauce over them to coat. Heat together for 1–2 minutes to meld flavors.
2. 2Serve the vegetarian Königsberger Klopse topped with extra capers, chopped parsley and a final squeeze of lemon alongside boiled potatoes or buttered noodles.