Borlotti bean balls with tomato ragu & courgetti by Mindful Chef | Mealz

Borlotti bean balls with tomato ragu & courgetti

2 Servings

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.

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Cooking Stages

    • 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.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 518 cals26%
% Daily Value*
Kilojoules 1972.5 kJ26%
Fat 16 g25%
Sodium 0 mg0%
Carbohydrate 62 g21%
Protein 18 g36%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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