AuthorNina Aroraln a medium saucepan, heat the oil over a medium heat. Add the anion and seasoning and cook for 10 mins until translucent. Add the garlic and l tsp paprika and cook for a further 2 mins
Stir in the butter beans and cannellini beans, the passata, Worcestershire sauce, stock, sugar and 100ml (3½fl oz) water. Simmer for 25 mins, stirring occasionally until thickened.
Meanwhile, whizz the cauliflower in a food processor to crumbs. ln a large mixing bowl, combine all of the hash brown ingredients, season well then shape into 12 golf ball-sized balls, flattening slightly to make a dise roughly l½cm (¾in) thick.
Heat the air fryer to 180°C/350°F. You'II need to cook the hash browns in two batches (reheat the first batch when the beans are ready ). Spray with oil, then bake on a parchment liner for 8 mins, then flip, spray again and cook for a further 8 mins. Serve with the beans on the side, topped with yoghurt, ½ tsp paprika and dill.
Ingredients
Directions
ln a medium saucepan, heat the oil over a medium heat. Add the anion and seasoning and cook for 10 mins until translucent. Add the garlic and l tsp paprika and cook for a further 2 mins
Stir in the butter beans and cannellini beans, the passata, Worcestershire sauce, stock, sugar and 100ml (3½fl oz) water. Simmer for 25 mins, stirring occasionally until thickened.
Meanwhile, whizz the cauliflower in a food processor to crumbs. ln a large mixing bowl, combine all of the hash brown ingredients, season well then shape into 12 golf ball-sized balls, flattening slightly to make a dise roughly l½cm (¾in) thick.
Heat the air fryer to 180°C/350°F. You'II need to cook the hash browns in two batches (reheat the first batch when the beans are ready ). Spray with oil, then bake on a parchment liner for 8 mins, then flip, spray again and cook for a further 8 mins. Serve with the beans on the side, topped with yoghurt, ½ tsp paprika and dill.
