Name: Silverbeet and parmesan balls
Cook time: 30 min
Total time: 30 min
Ingredients: 400 gram silverbeet or about 22 leaves minus the stalks; 50 gram butter; 1/2 cup water; 2 cup fresh breadcrumbs or torn up bread; 2 tablespoon plain flour; salt and pepper, to season; 1/2 cup chopped parsley; 150 gram feta, crumbled; 1/4 cup pine nuts, toasted; 1/2 cup grated Parmesan

Silverbeet and parmesan balls

It doesn’t come simpler than these little flavour bombs! Make a batch of Nici Wickes' silverbeet and parmesan balls and re-heat whenever you need a quick bite – six to eight alongside a simple salad makes a satisfying meal

Makes 30

Cook

30M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

400 gram silverbeet or about 22 leaves minus the stalks

50 gram butter

1/2 cup water

2 cup fresh breadcrumbs or torn up bread

2 tablespoon plain flour

salt and pepper, to season

1/2 cup chopped parsley

150 gram feta, crumbled

1/4 cup pine nuts, toasted

1/2 cup grated Parmesan

Method

1.Set oven to 180°C. Line a baking tray with baking paper.

2.Gently cook the silverbeet until wilted, then drain and chop finely.

3.Heat the butter and water until the butter has melted and in a large bowl mix with the breadcrumbs. Add the remaining ingredients, except the Parmesan.

4.Roll the mixture into golf ball-sized balls, then into the Parmesan cheese and place onto the tray. Bake for 20-30 minutes, by which time they should be slightly brown and crisp. Leave to cool a little before serving.

Makes approx 30 small balls. – These are a great hit with children who aren’t that fond of silverbeet. – Chopped walnuts are an alternative to pine nuts and remember to toast nuts if you have the time as they taste better.

Note

Nici Wickes

Ingredients

Method

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