Serves 2. Recipe devised by Kate Morris and Sally Brown.
You will need:
- Vegetable oil for greasing
- 1 tin kidney beans (240 g drained weight)
- 1 garlic clove, unwrapped
- 1 spring onion
- 10–15 g fresh coriander
- 1 or 2 teaspoons dried cumin
- 1 teaspoon plain flour
Remember to ask a Grown-up for help.
What to do:
You will need - workmat, scales, teaspoon, pastry brush, baking tray and paper, plastic bag (at least 18 x 23cm), rolling pin, mixing bowl, scissors, cup, oven gloves (for adult use)
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Brush the baking paper generously with vegetable oil. Ask a grown-up to preheat the oven at 180°C fan/200°C/gas 6.
Start by placing the drained beans and the garlic clove in the plastic bag and mashing with the rolling pin then transferring into bowl. (Dispose of the bag carefully.)
Finely cut up the spring onion with the scissors. (Ask a grown-up to help you use the scissors.) Before you start, cut off the roots and the dark green top – this is called topping and tailing. Add this to the bean mash.
Put the fresh coriander into the cup and chop up finely with the scissors – again, make sure you get a grown-up to help with the scissors. Add to the bean mash.
Sprinkle over the dried cumin, you can choose to use one or 2 level teaspoons according to your own taste. Sprinkle over the plain flour and mix everything together well. Now squeeze the mixture with your hands until it all starts to stick together.
Divide the mixture into four equal portions and shape them in your hands into four balls – squeeze them again so that they hold their shape. Put on the oiled baking sheet and dab the top with a little more oil.
Ask a grown-up to put them in the oven for 12-15 minutes. Leave to cool for about 5 minutes to allow them to set before handling. Serve warm or cold in pitta pockets with salad leaves.