Mushroom and cowpea ‘meatballs’ with creamy mustard sauce
|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|
|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.