Little Bean Bites

INGREDIENTS

• Drizzle olive oil
• 1 small onion, diced
• 1 tin cannellini beans, drained
• 1/3 cup frozen edamame
• 1 tsp smoked paprika
• 1 cup (1/2 pack) Dunnes Stores wholegrain rice and quinoa
• Bunch fresh coriander
• 1 tbsp Tahini

To serve:

• Soft fresh fruit which helps with the absorption of iron
• Yogurt dip (I used tzatziki)

METHOD

1. Preheat oven to 180ºC/350ºF.
2. Heat the oil in a pan over a medium heat, add the onion and cook until soft and translucent. Add the beans and edamame and stir well, cooking until the edamame are cooked.
3. Add all of the contents from the pan along with the remaining ingredients to a food processor, and pulse until they are broken apart, but not pureed.
4. Put a few drops of olive oil on your hands, then take about a tablespoon of the mixture and roll into a ball. Place onto a baking sheet and press down to flatten slightly.
5. Bake for 12 minutes until the bottom is golden, then flip over and bake for a further 10-12 minutes.
6. Meanwhile, make the dip by mixing all of the dip ingredients together in a bowl. Serve the bean bites with a dollop of yogurt on top which makes them even easier for little babies to manage.