Borlotti bean balls with tomato ragu & courgetti
5 min Prep, 25 min Cook
Contains 1 tbsp balsamic vinegar (sulphites)
These delicious borlotti bean balls are made with wild garlic, and served on a bed of roasted cherry tomatoes and courgetti noodles, our favourite replacement for pasta.
Preheat the oven to 180C / gas mark 4.
Remove the ends of the courgettes, but leave the skin on. Prepare the courgetti noodles using a peeler and slice the courgettes into long thin strips (or use a julienne peeler or spiralizer if you have one).
Cut the red onion into small chunks. Peel and chop the sweet potato into 1cm cubes.
Place the red onion, sweet potato and cherry tomatoes on a baking tray, drizzle over 1 tbsp oil and place in the oven for 15 mins.
Meanwhile, finely slice the wild garlic. Drain the beans and add to a bowl, mash with a potato masher until all beans are crushed. Stir in the wild garlic, chickpea flour, balsamic vinegar and season. Shape the mix into 10-12 small balls.
In a pan, heat 2 tsp oil and fry the bean balls for 10 mins, turning frequently, until golden brown. Remove from the pan and keep warm. In the same pan, add 1 tsp oil and cook the courgetti with a pinch of sea salt and for 3 mins until softened slightly.
To serve, place the courgetti onto two plates, spoon over the roasted onion, sweet potato and tomato and top with the borlotti bean balls.
Serving Size 0 g
|Amount Per Serving|
|Calories 518 cals||26%|
|% Daily Value*|
|Kilojoules 1972.5 kJ||26%|
|Fat 16 g||25%|
|Sodium 0 mg||0%|
|Carbohydrate 62 g||21%|
|Protein 18 g||36%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|