Mushroom and cowpea ‘meatballs’ with creamy mustard sauce

4 servings Prep: 15 mins, Cooking: 15 mins By Food24
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Ingredients (9)

600 g button mushrooms — chopped
800 g cowpeas — cooked
1 knorr minestrone soup
2 eggs — large
140 g flour — whole wheat
olive oil — for frying
500 ml milk
30 ml wholegrain mustard
fresh parsley — chopped to garnish
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Method:

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.



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