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

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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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