Mushroom and kidney bean koftas with herby pesto
amuse your bouche
amuse your bouche
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Ingredients

  • ½ tbsp oil ½ medium onion, finely diced 2 cloves garlic, minced 160g mushrooms, diced fairly small (~ 2 cups when diced) 400g tin kidney beans, drained (240g, or ~ 1¼ cups, when drained) ½ tsp smoked paprika ½ tsp ground cumin ½ tsp ground coriander Salt Black pepper Spray oil For the herb pesto: 2 tbsp nuts (I used pistachios) 1 handful fresh herbs (I used basil and coriander / cilantro) 2 tbsp extra virgin olive oil Salt Black pepper Instructions Preheat the oven to 180°C (Gas Mark 4 / 350°F). Heat a little oil in a frying pan, and add the finely diced onion. Cook over a medium heat for a couple of minutes, until slightly soft. Add the garlic and diced mushrooms, and cook for a further 5 minutes, or until the mushrooms are soft and any excess liquid has evaporated. In a large bowl, combine the drained kidney beans, spices, and a very generous pinch of salt and pepper. Mash thoroughly with a potato masher or fork - it's okay to leave some texture, but you don't want any full beans remaining. Add the mushrooms to the mashed beans, and mix well. Lightly grease a baking tray. Use clean hands to form the bean mixture into balls - I made 8 in total. Place the koftas on the tray, and spray again with oil. Bake for around 45 mins - 1 hour, or until the koftas are firm and crispy. Meanwhile, add the pesto ingredients to a mini food processor, and blitz until fairly smooth. When the koftas are cooked, serve them with the pesto and your choice of sides. 3.4.3177

Instructions

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