Baked lupin and potato balls with salsa verde

Ingredients

For 1 serving

• Lupini beans160 g
• Potatoes120 g
• Chickpea flour15 g
• Parsley10 g
• Capers5 g
• White wine vinegar1 teaspoon
• Green beans120 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: lupin, sulphites,

Method

1. Peel the potatoes and cut them into cubes of about 2 cm; put them in a pan of cold salted water, bring to the boil and cook for 15 minutes, until they crush with a fork. Meanwhile top and tail the green beans and heat the oven to 200 °C, fan, lining a tray with baking paper.
2. Lift out the potatoes with a slotted spoon, drain well and mash them. In the same boiling water cook the green beans for 7–8 minutes, until tender but still crisp; drain.
3. Peel the lupins by squeezing them between your fingers and blend them finely; add them to the potatoes with the chickpea flour, salt and pepper and knead until firm.
4. With wet hands shape 8 balls, place them on the tray, brush with a third of the oil and bake at 200 °C for 20 minutes, turning halfway, until golden.
5. Meanwhile finely chop the parsley and rinsed capers and mix them with the remaining oil and the white wine vinegar to make the green sauce.
6. Serve the balls with the green beans and the green sauce.