Inspired by Hodmedod’s recipe we made a Get Loose version.

This is a great one to batch cook as the balls keep in the fridge for a few days. Or you can freeze cooked balls for another time. Just lay on a baking sheet (with silicone liner), and once frozen put in a bag, or box.

Recipe made; 28 balls, 5 balls a portion, 6 portions

Ingredients

Balls

2 tbsp olive oil *
400g mushrooms washed
3 tins of Carlin peas drained and rinsed *
100g rolled or jumbo oats *
2tsp dried oregano *
Salt & pepper *
Silicone balking sheet pictured *

Sauce (for 6 portions)

1 jar of passata *
3 garlic cloves chopped
1tsp dried oregano *
Salt and pepper *

Serving

Spaghetti or polenta *
Green Seasonal vegetables
2 tbsp nutritional yeast or grated cheddar *

*denotes item avaliable at Get Loose.

Method

In a food processor blitz the mushrooms using the pulse function, until they are roughly minced.
In a large heavy pan, sauté the onion gently in 1tbsp of the olive oil for a few minutes until softened and translucent. Add the mushrooms and sauté for a further ten minutes until they are softened and a bit caramelised. Add the garlic and sauté for one further minute, before adding salt and pepper to taste, and the oregano.
Meanwhile, blitz the beans along with the oats in the food processer. Mix with the mushroom mixture.
Now, form the mixture into balls slightly smaller than a golf ball. You should end up with around 28 balls (make sure you have an even number for the number of portions you want).
Brush these with the remaining olive oil, place on a baking tray (use a silicone liner) and into the oven.
Cook for 20 minutes until crisp on the outside, turning the beanballs over once during cooking.
To make the sauce, fry off garlic, add passata, dried oregano, salt & pepper, cook for 10 mins while balls in the oven.
Serve with green seasonal vegetables, spaghetti or polenta.