Veggie Bean Balls

Updated at: Thu, 17 Aug 2023 07:04:44 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Cut the potatoes into 2cm chunks (no need to peel). Pour the boiled water into a saucepan with 1/2 tsp salt and bring to a rolling boil. Carefully add the potatoes and cook until you can easily pierce with a knife, 15-20 mins.

Step 2

While the potatoes cook, trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic (or use a garlic press). Roughly chop the dill (stalks and all). Drain and rinse the cannellini beans. Place the cannellini beans in a large bowl and mash. Add 1/4 tsp salt, the onion marmalade and breadcrumbs. Mix to combine, then form the mixture into evenly sized balls, 5 per person.

Step 3

Place the asparagus and broccoli onto a baking tray. Drizzle with oil, season with salt and pepper if you wish, then toss to coat. Roast on the middle shelf of your oven until tender, 10-12 mins, turning halfway through.

Step 4

Place a large frying pan on medium-high heat with a drizzle of oil. When hot, fry the bean balls, turning occasionally until golden, 8-10 mins. Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add the plant based spread and drink (see ingredients for both amounts) and mash until smooth. If you'd like to, season with salt and pepper. Cover with a lid to keep warm.

Step 5

While the bean balls are frying, heat a small saucepan on medium-high heat with a drizzle of oil. When hot, add the garlic and fry until fragrant, 1 min. Add the single soya, wholegrain mustard, veg stock paste and half of the dill. Stir to combine, lower the heat to medium and simmer 2-3 mins. If you’d like to, season with salt and pepper.

Step 6

Share the mash and roasted veg between your plates. Serve with the bean balls and pour over the creamy dill and mustard sauce. Sprinkle over the remaining dill.

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