They are very very moreish so don't be surprised if you have to double the recipe!!
2 cups cooked beans ( Black beans, adzuki, black eyed peas, Navy beans, Chickpeas) well drained
1 red sweet pepper minced
6 scallions finely sliced
1tbsp soy sauce
4 cloves garlic smashed and minced
2 tsp grated fresh ginger
2 tbsp minced mint
2tbsp minced cilantro
2 tbsp minced fresh basil
1 tsp dried chili flakes
2 tbsp tomato paste/puree
1 cup quick cooking oats
Sea salt and black pepper to taste
IN a food processor:
Grind the beans until a coarse meal is produced, then empty into a medium bowl and add the other ingredients.
Store overnight in an air tight container.
Next day shape into walnut sized balls and freeze for 10-15 mins.
Place on a greased cookie sheet and lightly brush them with oil
Bake in a preheated 400f oven for 25 mins.
Remove from oven and serve on a warm serving dish/plate with the satay sauce (recipe follows).
Satay Sauce....... this has to be served at room temp NOT cold
2tsp grape seed oil
1 cup diced onion
4 cloves garlic smashed and minced
1 red sweet pepper minced
2 tbsp tomato puree/paste
2 cups chopped fresh tomato
3 scallions finely sliced
1 1/2 cups dry roasted peanuts (or hulled roasted sunflower seeds)
1 tbsp soy sauce
dash of hot pepper sauce
ground black pepper to taste
juice of 1 lemon or lime
Heat the oil in a skillet and saute the onion, garlic and sweet pepper for 2-3 mins.
Add the tomatoes, tomato paste, peanuts and scallions and simmer for 10 mins.
Add the soy sauce and hot sauce and season to taste with pepper and lemon juice.
Serve as is or blend to smooth sauce.
No comments:
Post a Comment