Broadbean, Pea and Mozzarella Balls Recipe | Legendairy

Broadbean, Pea and Mozzarella Balls


24
Easy
25 MINS
5 MINS

With their oozy mozzrella centres, these delightful broad bean and pea balls, with its sesame nutty yogurt are ideal party fare.

INGREDIENTS

  • 150g dried chickpeas, soaked overnight in cold water
  • 200g double-shelled broad beans (330g shelled, approx. 750g in pods)
  • 50g frozen or fresh peas
  • 1 small Spanish onion, chopped
  • 2 garlic cloves, crushed
  • 1g ground coriander
  • 1g ground cumin
  • 1g smoky paprika
  • 20g roughly chopped flat-leaf parsley
  • 15g roughly chopped mint leaves
  • grated rind of 1 lemon
  • 10g flour
  • 5g bicarbonate of soda
  • 5g salt
  • 125g mozzarella cheese, cut into 5g cubes
  • oil for deep frying
For Serving
  • 150g natural yoghurt
  • 40g tahini
  • 60ml lemon juice
  • smoked paprika, broad beans, mint, to serve

METHOD

  1. Place drained soaked chickpeas, broad beans, peas, onion, garlic, spices, herbs, lemon, flour, soda and salt in an food processor and process until smooth and combined into a wet paste. Shape tablespoons of mixture around the cubes of mozzarella to enclose.
  2. Heat oil for deep frying to 165-170°C and cook balls in batches until golden brown and cooked through. Drain on paper towel.
  3. Combine yoghurt, tahini and lemon juice until well combined. Serve balls warm with yoghurt sauce, sprinkle with paprika, beans and mint.

HANDY TIPS

Balls are best served soon after frying to maintain the stretch of the cheese, however, they can be kept warm in an oven.

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