GF, DF, Vegan.
Ingredients:
- 850 gm Dried cannellini beans
- 780 gm Shredded carrots
- 6 Stalks spring onion, finely chopped
- 5 Leeks, finely chopped
- ½ cup Besan flour
- 3 tbsp Parsley, chopped
- 1 tbsp Nutritional yeast
- ½ tbsp Fresh turmeric (or 1 tsp dried turmeric)
- 3.5 tsp Paprika
- 2 tsp Fennel powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- Pinch of cayenne pepper
Method:
- Preheat oven at 180°c
- In a medium pot, add cannellini beans and cover with water, bring to a boil and then reduce to simmer, cook until soft, about 1 hour
- Shred carrots, finely chop spring onions and leeks, measure out spices, chop parsley and set aside
- In a medium saucepan over medium heat- heat a drizzle of olive oil, and chopped leeks and spring onions and fry until soft and transparent. Add in spices and fry until fragrant, adding more oil as needed. Add in shredded carrots, stir and set aside
- Once beans are cooked, drain the water and mash roughly. Let cool
- Once beans are cool, mix all ingredients together. Add salt to taste
- Line a baking sheet with baking paper
- Scoop roughly 1 tbsp (depending on the size preferred) of the mixture and roll into a ball and place on tray. Garnish the balls with sesame seeds, if preferred, at this stage or leave them as they are
- Bake for 20 minutes, or until lightly golden and crunchy. Enjoy!
Santos Organics is proud to partner with Conscious Ground Kitchen
This recipe was developed in collaboration with Conscious Ground Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle.
