Mushroom and Kidney Bean Koftas with Herby Pesto
1 hr 15 min2
Baked patties of mashed kidney beans and mushrooms, served with a fresh herb and nut pesto.
| prepPreheat oven to 350°F / 180°C | |||||
| 1/2 tbsp oil | Sauté onion until soft, add garlic & mushrooms, cook 5 min | Mix in cooked mushrooms | Form into 8 balls, place on greased tray, spray with oil | Bake 350°F / 180°C, 45–60 min until firm & crispy | Serve koftas with pesto |
| 1/2 medium onion, finely diced | |||||
| 2 cloves garlic, minced | |||||
| 160 g mushrooms, diced small | |||||
| 400 g tin kidney beans, drained (240 g drained) | Mash kidney beans with spices, salt & pepper | ||||
| 1/2 tsp smoked paprika | |||||
| 1/2 tsp ground cumin | |||||
| 1/2 tsp ground coriander | |||||
| Salt | |||||
| Black pepper | |||||
| Spray oil | |||||
| 2 tbsp nuts (pistachios) | Blitz nuts, herbs, olive oil, salt & pepper until smooth | ||||
| 1 handful fresh herbs (basil and coriander / cilantro) | |||||
| 2 tbsp extra virgin olive oil | |||||
| Salt | |||||
| Black pepper | |||||
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