Sunday, 18 May 2014

Butterbean not-meatballs

Ingredients (made 16 'balls' but could make four decent sized burgers)
1 tin butterbeans, drained and rinsed.
1 small onion, chopped and softened in a little butter
garlic puree and chilli puree - a small squidge of each
4 tbsp fresh breadcrumbs (mine were from the end of a wholemeal loaf that was going a bit manky on the crust)
40g hard Italian cheese (the value kind because it is vegetarian friendly), grated
bit of salt
bit of pepper
bit of dried mustard
(and you could add some herbs if you want)
1 egg, beaten
a bit of flour
oil for baking

In a processor (or a Thermomix - guess which one I used!) place the butter beans, the softened onion, the grated cheese, the garlic and chilli purees, salt, pepper, breadcrumbs, mustard - everything, in fact, apart from the egg and the oil.

Zizz it around until it is the texture you want.  I made mine pretty smooth.

Place in a bowl and add the beaten egg.  Mix in well.

Flour your hands, then shape the mix into balls and place them on an oven sheet (I lined it with my teflon non-stick thingy).  Cover and chill for a while.  Heat the oven to about 180 degrees C.  When the oven is hot, oil your hands and then smear the oil around the balls.  Pop them into the oven and bake for about half an hour, turning them once midway

Serve hot with a gorgeous tomato sauce (see next recipe) and pasta with more grated Italian cheese over the top..

It was absolutely delicious and very filling although next time I will try cheddar as they seemed a little bit dry (although not with the sauce).

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