by Eden Owen-Jones September 29, 2024
These bon bons have a moist savoury filling with a crunchy breaded exterior. The marrowfat peas are gently simmered until tender before being mixed with smoked tofu to create the filling. Eden has paired them with a burnt leek XO sauce which is deeply savoury, spicy, sweet and a little smokey. Together they make the perfect side dish or starter. |
This recipe is from Eden Owen-Jones, who has developed many irresistible recipes with our products, inspired by dishes from around the world, including Carlin Pea Empanadas, Sopa de Habas and YQ Wheat Alfajores Biscuits.
This recipe makes 10 bon bons but feel free to double the recipe as they’ll keep in the fridge in an airtight container before frying for a few days.
Since developing this dish Eden has even eaten it with sticky rice for dinner!
IngredientsFor the Bon Bons:
For the Burnt Leek XO sauce:
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Method
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Eden Owen-Jones
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