METHOD
Preheat the oven to 220`°/ Gas Mark 7. Line a large baking tray with greaseproof paper.
Place all the ingredients in a food processor and blend for 5 - 10 seconds, until the mixture is fairly course. Push the misture down with a spatula and
blend for a further 10 seconds. Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.
Place the balls on the prepared baking tray and flatten slightly with the back of a spoon. Bake for 15 - 18 minutes until lightly coloured. Remove from the
oven and allow to rest.
Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot and fennel dressed with a squeeze of lemon juice.
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