The Larger Loinfruit polished off nine of these together with a salad for dinner, and had to be dissuaded from stealing a tenth off the plate of the Smaller Loinfruit, who isn’t as keen on them and who would have been happy to foist one off his plate if he could have got away with it.
These balls cook to a lovely light golden colour, however their popularity meant there were none left to pose for the camera so you’ll just have to take The VegHead’s word for it. Perhaps next time the potato paparazzi will be in town.
All well as keeping Larger Loinfruit fed, these are a good grown up party finger food, and can be made and refrigerated ahead of time and placed into the oven 20 minutes before you need them.
When you roll the balls, aim for a bit smaller than a squash ball.
The following makes about 12 balls, depending on how large you make them.
You will need:
- 1 large potato; peeled, boiled and mashed
- 1/2 cup of cooked butter beans (or haricot)
- 1/4 cup of finely ground roasted cashews (not salted variety)
- 1 slice of wholemeal bread, finely crumbed
- pinch of black pepper
- pinch of cumin powder
- 1 fine slice of red onion, finely chopped
- 1 clove of garlic, minced
Get all dressed up and go to the Potato and Bean Ball:
- No black tie required, but roll up your sleaves and make sure someone is around afterward to turn on the tap so you can wash your hands
- Lightly saute the onion and garlic in olive oil
- Mash all ingredients together
- Knead lightly until mixture binds fairly well
- Form into evenly sized balls
- Grease a baking tray lightly with olive oil
- Lightly brush each ball with same oil
- Bake in a medium oven for 15-20 minutes
This recipe is courtesy of SheWhoMustBeFed