List of Ingredients
- 11 OZ. of beets, boiled and peeled
- 7 OZ. of white fagiolini beans, boiled
- 7 OZ. of potatoes
- 2 TBSP. of tahini (sesame paste)
- Breadcrumbs
- Lemon
- Sesame seeds
- Extravirgin olive oil
- Salt
Method
To make green bean and beet crackers with sesame sauce, first boil the potatoes for 30-40 minutes from when they reach the boil. Blend the green beans in a blender with the beets. Either by hand or using an immersion blender, blend the tahini with the juice of half a lemon, a pinch of salt, 2 tbsp oil and 1 1/2 tbsp water to complete the sauce. Drain and peel the potatoes, then mash with a potato masher and combine with the beet purée, a pinch of salt, and 5 oz breadcrumbs: adjust the quantities until the mixture is supple enough to mold by hand. Form into 8 large meatballs, then flatten into cracker shapes, coat in sesame seeds, and bake in the oven for 10 minutes at 350°F. Serve with the sesame sauce and your choice of mixed salad leaves.