ingredients
serves 4
125 g (4 oz) dried aduki beans, soaked overnight and drained
225 g (8 oz) minced pork
2 garlic cloves, skinned and crushed
25 g (1 oz) fresh white breadcrumbs
175 g (6 oz) onions, skinned and finely chopped
1 egg, beaten
7.5 ml (1 1/2 tsp) dried rosemary, crushed
salt and freshly ground pepper
30 ml (2 tbsp) plain flour
oil
450 g (1 lb) tomatoes, skinned, seeded and chopped
5 ml (1 tsp) sugar
10 ml (2 tsp) worcestershire sauce
10 ml (2 tsp) soy sauce
20 ml (4 tsp) mango chutney
5 ml (1 tsp) cider vinegar
450 ml (3/4 pint) light stock
15 ml (1 tbsp) cornflour
method
1. Put the beans into a pan, cover with water and bring to the boil. Lower the heat and simmer for about 30 minutes until tender. Drain.
2. Mash the beans and mix with the pork, 1 garlic clove, breadcrumbs, half the onion, the egg, rosemary and seasonings. Shape into 16 balls, roll in the flour and flatten.
3. Heat a little oil in a pan and fry the patties for about 15 minutes until well browned. Drain and place in an ovenproof dish.
4. Fry the remaining onion and the tomatoes with the remaining garlic clove and the other remaining ingredients except the cornflour. Season well and simmer for about 10 minutes. Mix the cornflour to a paste with a little water. Add a spoonful of the pan juices and stir the mixture back into the pan. Pour over the meatballs.
5. Cover and cook in the oven at 180eC (350CF) mark 4 for about 30 minutes.
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