Bean Balls

1 tablespoon vegetable oil
1 garlic clove
1 celery stalk, coarsely chopped
1 can white beans, rinsed, drained
100g button mushrooms
1 large egg
1 cup panko (Japanese) breadcrumbs
Pinch of sea salt

Arrange a rack in centre of oven and preheat to 200c. Line a baking tray with baking paper.

Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl.

Stir in egg, panko, and salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast for 25–30 minutes, turning the balls over half way.

Recipe adapted from Epicurious.