This recipe makes 4 covers
You'll need:
This piri piri mari base marinade is a reddy liquid made from the warmth of the mediterranean from a blend of chilli, herbs and hot spices. Superb when used on chicken, salmon, steak, vegetables, fish and kebabs. Each pack makes approximately 83 servings. Halal certified and suitable for vegans, vegetarians and coeliacs.
This barbecue mari base marinade has an oak smoke flavour that is rich, sweet and tangy. Superb when used on chicken, salmon, steak, vegetables, fish and kebabs. Each pack makes approximately 83 servings. Halal certified and suitable for vegans, vegetarians and coeliacs.
Ingredients
Kidney Beans - 480g
Red Onion (diced) - 130g
Chickpeas (cooked) - 480g
Vegetable Oil - 20ml
Corn Flour - 30g
Major Piri Piri Mari Base (1) - 70g
Spring onion (julienne) - 30g
Radish (julienne) - 30g
Tinned Chopped Tomatoes - 200g
Major Piri Piri Mari Base (2) - 145g
Major Barbecue Mari Base - 50g
Method
- Heat the oil in a pan and shallow fry the onions until golden.
- Add the drained kidney beans and mash with a fork.
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Add the Major Piri Piri Mari Base (1) and corn flour and then fold in the chickpeas.
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Form into dumplings, 3 per portion.
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For the sauce, blitz the tinned tomatoes with the Major Piri Piri Mari Base (2) & Major Barbecue Mari Base and heat in a pan.
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Deep-fry the dumplings. Coat with the sauce and garnish with the spring onions and radish.
- Serve and enjoy!
