The High-Brow But Savvy Appetizer El Fiesta Spice Cannellini Balls By GreenChef Kathy Patalsky

Spice Cannellini Balls 01 The High Brow But Savvy Appetizer El Fiesta Spice Cannellini Balls By GreenChef Kathy Patalsky

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If you are searching for a high-brow, party-savvy appetiser recipe made from cost effective low-brow, healthy ingredients, my Fiesta Balls are for you. In a flash you can turn a boring can of white beans, some veggie accents and flavors into imaginative, attractive balls that can quickly be served at your next VIP’s-only supper celebration.

The discussion is easy and trendy. Each lightly fried ball is placed on a large half-circle tomato piece. Then dusted with a hint of cayenne, paprika, pepper or your favorite warming spice or zesty natural herb. Include a spicy salsa or harissa spread on the side or sprinkled over top. Your visitors will be raving ‘These balls are amazeballs!’

The highlight about this recipe is that you can tailor it to your hearts thrill. Hate corn? Use mushrooms. Hate mushrooms? Use spinach. Hate spinach? Use olives. The veggie accent is completely approximately you. Flavors too. You can make these balls as hot and spicy as you ‘d like. So whip out a low brow can of cannellini beans and brush off your serving tray. These balls are ready for their silver plate launching. Right here is my originol dish for Fiesta Bean Balls. Dish variations follow below.

Spice Cannellini Balls 02 The High Brow But Savvy Appetizer El Fiesta Spice Cannellini Balls By GreenChef Kathy Patalsky

This Dish Makes 10 Appetizer Balls

For the Fiesta Balls

1 15 oz. can of natural cannellini beans

10 oz. canned sweet corn (3/4 a can) (left whole or processed/minced in food mill)spices: 2-3 teaspoon coriander, 1 teaspoon cumin (add other flavors if you ‘d like)

1 teaspoon maple syrup

1-3 Tablespoon nutritional yeast flakes

2 Tablespoon lemon or lime juice

1 teaspoon Additional Virgin Olive Oil

1 1/2 cups finely crushed/ground light crackers (rice or lentil work most effectively)

1/2 teaspoon pink sea salt

dashes of pepper

* Plus some Bonus Virgin Olive Oil for light ‘frying’

Instructions for Plating:
1. 2 huge tomatoes cut into thick circles, then cut in half.
2. Cayenne spice for dusting.

1. Pour beans, corn and all ingredients other than the rushed lentil or rice biscuits into a large bowl. KEEP IN MIND: You can leave corn ‘whole’ or process/mince it in a food processor for a finer structure to your fiesta balls.
2. With a fork, mash the beans and corn until a pasty compound types.
3. In a blender or food processor, process your lentil or rice crackers into carefully ground bits. About 1-2 cups. Fold the bits into the mix.
4. Turn heat on stove to med-high. Add a thin layer of EVOO to saute pan. Wait till hot.
5. Kind bean/corn mix into tiny balls or patties or a huge pancake. Place on hot oil and let ‘fry for simply a min on all sides Get rid of from pan when edges are browned.
6. Transfer to paper towel to cool.
7. Serve each ball on a tomato half. And with a side of salsa verde, lime wedges, a dash of cayenne. I like some lemon juice spritzed over top. Serve warm.

Recipe variations include:
Mushroom: Substitute the corn with 1 cup of processed blended raw mushrooms. This was about 1 3/4 cups of loose raw mushrooms. When you blend them in a food mill they become soft, minced and virtually like a chunky mushroom paste.

Spinach: Replacement the corn with 1 cup of minced and wilted green spinach. Or utilize organic frozen green spinach.
Olive: Substitute the corn with 1 cup food processed black or kalamata olives. Becomes an ‘olive paste’. Use your creativity to produce even more bean/veg taste combinations.