Mushroom and bean balls with tahini tomato sauce
Ingredients
- 30g dried porcini mushrooms
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp sweet smoked paprika
- 1 x 400g can black beans, drained and rinsed
- 50g rolled oats
- 2 tbsp brown rice miso
- 50g fresh breadcrumbs
- For the sauce:
- 1 tbsp olive oil
- 1 onion, chopped
- 1 tsp coriander seeds, crushed
- 2 garlic cloves, crushed
- 2 tsp red pepper flakes
- 1 tsp red chilli flakes
- salt and black pepper
- 400g tinned chopped tomatoes
- 100ml vegetable stock, hot
- 4 tbsp tahini
- ½-1 tbsp lemon juice
- To serve:
- fresh coriander leaves
Method
- For the balls: Place the dried porcini in a small bowl, cover with boiling water and leave to soak for 20 mins.
- Meanwhile, heat 1 tbsp olive oil a frying pan, add the onion and sauté over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
- Put the black beans and oats in a food processor and blitz to a coarse mixture. Place in a mixing bowl and stir through the miso, breadcrumbs and the sautéed onion mix.
- Strain and finely chop the porcini mushrooms and add to the bowl. Season and use wet hands to form into 12 balls, and set aside in the fridge while you make the sauce.
- For the sauce: Heat the oil in a saucepan, add the onion and sauté until soft. Add the coriander seeds, garlic, red pepper flakes and chilli flakes and cook, stirring, for 2-3 mins. Season, add the tomatoes and stock, and bring to the boil. Turn heat down low and simmer for 25 mins. Use a stick blender to whiz smooth, stir through the tahini and lemon juice to your taste and adjust the seasoning.
- To serve: Heat the oven to 180C/1Gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and place in the oven for 12 mins.
- Serve with the sauce and garnish with coriander.
