Butter Bean Balls with Creamy Mushroom Mustard Sauce

Butter Bean Balls with Creamy Mushroom Mustard Sauce

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 30, 2019.
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Ingredients

Butter Bean Balls

  • 1 can butter beans
  • 1 courgette
  • 1 spring onion
  • 2 tsp chopped thyme leaves
  • 1 clove garlic, minced
  • 1 egg
  • 3/4 cup panko breadcrumbs

Sauce

  • 1 brown onion
  • 1 pack sliced mushrooms
  • 2 bay leaves
  • 1 clove garlic, minced
  • 1 pack mustard sauce herbs
  • 1 Tbsp flour
  • 1/4 cup white wine/water
  • 1 cup milk
  • 1 Tbsp mustard
  • 1/2 pack baby kale

Steps

  1. Make butter bean balls Preheat oven to 230°C. Drain and rinse butter beans; grate courgette; thinly slice spring onion. Mash beans in a large bowl then all remaining bean ball ingredients and 1/2 tsp salt. Mix to combine and season. Roll mixture into golf ball-sized balls and place on a lined oven tray.
  2. Cook butter bean balls Brush butter bean balls with oil and bake for 15-20 minutes, until golden and cooked through.
  3. Cook sauce Thinly slice brown onion. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion and mushrooms with bay leaves for 5-6 minutes, until soft.
  4. Add garlic, mustard sauce herbs and flour and cook for 1 minute, until fragrant. Add wine/water and cook for 1 minute, until evaporated. Add milk and mustard to pan, reduce heat to low-medium and cook for 3 minutes, until sauce has thickened. Remove pan from heat and stir through kale. Remove bay leaves and discard.
  5. Serve butter bean balls with sauce.

Nutritional Information

Energy 1669 kj
399 kcal
Protein 27.8g
Carbohydrate 57.0g
Fat 13.0g