Mushroom and cowpea ‘meatballs’ with creamy mustard sauce
Future 50 foods with KNORR; these meatballs are so tasty you won't even miss the red meat.
- 600 g button mushrooms - chopped
- 800 g cowpeas - cooked
- 1 packet KNORR minestrone soup
- 2 large eggs
- 140 g whole wheat flour
- olive oil - for frying
- 500 ml milk
- 30 ml wholegrain mustard
- fresh parsley - chopped, to garnish
Heat a non-stick frying pan over high heat and saute the mushrooms until golden.
Allow to cool then place in a food processor or blender with the cowpeas, 2 tablespoonfuls of the KNORR minestrone soup, the eggs, and flour. Using wet hands, roll tablespoonfuls into balls.
Reheat the non-stick frying pan and add a little oil. Add the mushroom balls and saute, turning every now and then, until golden.
Mix the milk, remaining KNORR minestrone soup and mustard and add to the meatballs in the pan. Cook for 10 minutes.
Serve garnished with chopped fresh parsley.