Ingredients
| 1½ tablespoons olive oil | |
| 2 white onions, sliced | |
| 2 cloves garlic | |
| 3-4 field mushrooms, roughly chopped | |
| ½ lemon, diced | |
| 1 x 400g can cannellini beans | |
| juice of 1 lemon | |
| 1 cup chopped parsley | |
| ¾ cup breadcrumbs |
Instructions
| 1. | Heat the oil in a saucepan on a medium heat. |
| 2. | Add onions, garlic, mushrooms and the diced lemon. |
| 3. | Cook for 5-8 minutes, stirring frequently. |
| 4. | Add beans, lemon juice, parsley and breadcrumbs and gently mash about half the beans. |
| 5. | The mixture will be quite thick and sticky. |
| 6. | Remove from heat and let it cool. |
| 7. | Once bean mixture is cool, roll into golf ball-sized portions. |
Food styling, recipes and photography Will Bowman & Jane Lyons
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