Tuesday, 6 September 2011

mushy pea and beanball bento

Wholegrain rice crackers, cream cheese and sweet chilli sauce, blue berries, beanballs, mushy peas, honey-soy sauce and spherical sweet potato.

Calories: 516 (2158kj)

The beanballs were an experiment in making a vegetarian version of their meaty counterpart.

They were made with two tins of kidney beans (drained), (1.5 of which I roughly minced with my new Tupperware Turbo Chef) mixed with a sauteed red onion, three cloves of garlic, a table spoon each of ground coriander and cumin, half a cup of breadcrumbs and one egg. This mix was rolled into about 18 golf ball sized balls and baked till crisp in a 200 degree oven.

  1. Prepare and bake beanballs.
  2. Cook mushy peas following this recipe (replacing cream with Dairy Farmer's Heart Active milk).
  3. Boil and mash sweet potato
  4. Pack snacks (blueberries, crackers, cream cheese and sweet chilli sauce) into bento box
  5. Mix honey and soy sauce
  6. Pack beanballs, peas and sweet potato into bento box
Time: Up to 1 hour (though the main parts for this bento where prepared for dinner and saved for later).

No comments:

Post a Comment