Carlin Pea & Mushroom “Beanballs”

Method

1. Heat the oven to 180c fan.
2. If you’re using dried beans, either soak these overnight (or more quickly by covering in boiling water then leaving to soak for one hour) then bring to the boil and simmer for 40-45 minutes until tender. If you’re using jarred beans, just drain and use.
3. In a food processer blitz the mushrooms using the pulse function, until they are roughly minced.
4. 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 minced garlic and sauté for one further minute, before adding salt and pepper to taste, and the oregano.
5. Meanwhile, blitz the beans along with the rolled oats in the food processer. Mix with the mushroom mixture.
6. Now, form the mixture into balls slightly smaller than a golf ball. You should end up with between 20 and 24 beanballs. Brush these with the remaining olive oil, place in a baking tray and into the oven. Cook for 20 minutes until crisp on the outside, turning the beanballs over once during cooking.
7. Serve over rice or pasta with tomato sauce, in flatbreads with Middle Eastern toppings, or however you please!