Servings:
4
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 50 g of basmati rice
- - 2 white potatoes
- - 150 g of canned cannellini beans, drained
- - 1 bunch of arugula
- - 75 g of bean sprouts
- - 60 g chopped almonds
- - 3 sprigs of thyme
- - 1 teaspoon of chopped parsley
- - ½ teaspoon of turmeric
- - coriander beans
- - oil
- - salt
INSTRUCTIONS
- Mix the rice in a saucepan with 120 ml of water and turmeric. Cover and cook on low heat for about 10 minutes, until all the liquid has evaporated.
- Boil the potatoes for about 15 minutes. Switch to mill the beans. Browse the thyme and mix with 3-4 tablespoons of olive oil. Line a baking pan with parchment paper or oil by evenly.
- Peel the potatoes now warm, mash well with a fork and mix with the mashed beans, rice, a little salt and plenty of freshly ground coriander. Knead with your hands and form into balls. Then coat with breadcrums and press slightly in the ground almonds.
- Put the tballs in the pan and cook in preheated oven at 180 ° C for about 10 minutes. Meanwhile, slice the arugula and mix with the clean bean sprouts. Season with the thyme oil and arrange on the bottom of 4 plates. Lie down the meatballs in the dish and serve hot or warm. Any vegetables you choose to accompany, remember to simmer in oil flavored with the seeds already toasted and the powdered spices.
