Читать книгу Peanuts Lunch Bag Cookbook - Weldon Owen - Страница 16

4

5

6

1 can (15 oz) black beans,

drained, rinsed, and patted

dry with a paper towel

1 tablespoon tomato paste

2 teaspoons chili powder

1½ teaspoons smoked paprika

½ teaspoon freshly ground

pepper

2 large eggs, lightly beaten

1½ cups panko bread crumbs

for the yogurt-tahini sauce:

1 cup plain whole-milk

Greek yogurt

2 tablespoons tahini

1 clove garlic, minced

1 tablespoon fresh

lemon juice

1 teaspoon salt

¼ teaspoon freshly ground

pepper

1 teaspoon hot-pepper sauce

such as Sriracha or Tabasco,

or to taste (optional)

Makes about 42 bites

While the veggie bite mixture chills, make the sauce. In a bowl,

combine the yogurt, tahini, garlic, lemon juice, salt, pepper, and

hot sauce, if using, and stir until well blended. Taste and add more

lemon juice, salt, and pepper if needed. Transfer to an airtight container

and close tightly. Refrigerate until ready to go.

Preheat the oven to 400°F. Line 2 rimmed baking sheets with

parchment paper. Spread the remaining 1 cup bread crumbs on

a plate. Using a small ice-cream

scoop or a tablespoon, scoop

up a little of the veggie

bite mixture, forming

it into a ball. Toss

and roll the ball in

the bread crumbs,

coating evenly, then

place on a prepared

baking sheet. Repeat

with the remaining

mixture, spacing the

balls evenly apart.

Bake until golden

brown and firm,

35–40

minutes. Let

cool slightly on

the pans on

wire racks.

Transfer to

an airtight

container and

close tightly.

Refrigerate until ready

to go, then pack along with

the sauce in an insulated lunch

cooler. Store any leftover bites

in an airtight container in the

refrigerator for up to 5 days.