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INGREDIENTS:
1 cup cooked spinach, liquid squeezed out
½ onion, chopped
420g can Edgell Four Bean Mix, drain and reserve 2 tablespoons liquid
50g toasted almonds
200g fresh ricotta cheese
1 cup dried breadcrumbs
1 egg, beaten
2 teaspoons ground coriander
Natural yoghurt
2 spring onions, finely chopped
Spray oil
Sauce:
½ onion, finely diced
2 teaspoons curry powder
1 tablespoon brown sugar
2 teaspoons vinegar
2 cups water
1 cup thick tomato puree
1 ½ tablespoons tomato paste no added salt
METHOD:
1. Place spinach, onion, drained
Edgell Four Bean Mix, reserved
liquid, almonds, ricotta, breadcrumbs, egg and coriander into a food
processor and process until combined.
2. Form mixture into 20 balls.
3. Spray a non-stick pan with oil, add onion, curry powder, brown
sugar, vinegar and ¼ of the water, cook for 1 minute.
4. Add remaining water, tomato puree, tomato paste and simmer for
4 minutes.
5. Gently poach ricotta balls in curry sauce for 3-4 minutes or
until firm.
6. Serve with yoghurt and sprinkle with spring onion.
SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 10 minutes
TIP: Only use fresh ricotta for this recipe as the tub varieties are too
soft and won’t hold their shape.
| Energy |
1770kJ |
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| Protein |
22.9g |
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| Fat - total |
14.4g |
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| - saturated |
3.9g |
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| Carbohydrate - total |
44.5g |
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| - sugars |
14.6g |
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| Fibre |
10.1g |
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| Sodium |
782mg |
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