Ben Bayly from Baduzzi shares his recipe for vegetarian “meatballs”.
200g cavolo nero
200g silverbeet or rainbow chard
100g baby spinach
2 large red onions finely diced
2 cloves of garlic finely chopped
1 fennel finely chopped
pinch ground coriander seed
1 whole egg
Roughly chop the green leaves and herbs
Saute the onions, garlic, fennel and ground coriander in olive oil
Place everything in a food processor and pulse until the mix comes together
Roll into 50g meatballs or make vege patties for burgers
For meatballs, sear the balls in a pan with olive oil on all sides, add homemade tomato sauce and finish in the oven until hot in the middle.
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