Mushroom and Butter Bean Balls

Mushroom-Balls.jpg

“Balls” are the BEST way to get otherwise rejected ingredients into little fussy mouths, and perhaps bigger fussy mouths. This “hidden” quality is also what makes them dangerous when we are eating, mmm, say meat balls from places you don’t know how their food got to the plate, that can hide all sorts of quality of meats, and fillers and what ever the hell else they want to!

In this case, mushrooms and butter beans mashed up may not sound appealing, but they actually combine to created a hearty flavour, that is a great snack or addition to a dinner platter.

Ingredients ( Makes 9-10)

1 can of butter beans, drained and rinsed

200 grams of mushrooms, pick and choose your type

1-2 garlic clove, crushed

2 spring onions, chopped

3/4 cup of cooked buckwheat

1/4 cup of spelt flour ( or you can use gluten-free if you need to)

1 teaspoon thyme

1 teaspoon salt

1/4 cup Bread crumbs

Olive oil for cooking

Method

Blend the beans, garlic, spring onions, and thyme in a food processor or blender until smooth. I then add the mushrooms and blend them in for a short time, because I prefer more consistency, rather than totally smooth, but either works.

In a big bowl, pour in the blended mix, add the salt, flour and cooked buckwheat and stir.

Using your hands, roll the mixture into balls and then cover them with break crumbs. They are rather easy to break so I roll a few, then cook them, then roll the next few straight before cooking.

Heat olive oil in a large deep sauce pan and then place the balls gently in, cooking on both sides for 3-5 minutes, until brown.

Snacksgemma davis