Saturday 24 January 2009

Potato and bean balls

There is very little oil in this dish - in fact non other than however much you use to saute the onion and garlic in, and that used to grease the oven tray. The second time SheWhoMustBeFed made up a batch of these, she happened to neglect that preparatory step - they still turned out fine so if you're looking for a very low-oil meal try that too.

Me? Olive oil is a beverage my friends....

These were initially birthed as a Loinfruit meal. They would also be ideal as a party finger food snacky thingamee.

Going in the balls...
  • 1 medium to large potato. Peel, boil and dry mash
  • 1/2 cup of cooked black beans (or substitute pinto or haricot)
  • 1/4 cup of finely chopped roasted cashews
  • 1 slice of wholemeal bread - finely breadcrumbled
  • pinch of finely ground black pepper
  • pinch of ground cumin
  • 1 thin slice of red onion - finely chopped
  • 1 clove of garlic - finely chopped
Making the balls...
  • lightly saute the onion, garlic and pepper in a little olive oil
  • combine all ingredients into a mixing bowl
  • lightly mash to combine and slightly break apart the beans
  • lightly knead the mixture until it all binds
  • form into balls, each about a little smaller than a golf ball. For anyone fortunate enough to never have played a game of golf, the balls should be about as round as the circle formed by your thumb and index finger. If you do not have a thumb, then firstly may I say that that is a great excuse to use to avoid golf, and secondly I am at a slight loss as to how to further describe the size of the balls. Just do your best...
  • bake on a lightly oiled tray in a pre-warmed, medium oven for about 15 minutes
Makes approx. 12 balls

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