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Mushroom and kidney bean koftas with herby pesto

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


For the mushroom and bean koftas:

  • 1/2 tbsp oil
  • 1/2 medium onion, finely diced
  • 2 cloves garlic, minced
  • 160 g mushrooms, diced fairly small (~ 2 cups when diced)
  • 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Salt
  • Black pepper
  • Spray oil

For the herb pesto:

  • 2 tbsp nuts (I used pistachios)
  • 1 handful fresh herbs (I used basil and coriander / cilantro)
  • 2 tbsp extra virgin olive oil
  • Salt
  • Black pepper


  • Preheat the oven to 180°C (Gas Mark 4 / 350°F).
  • Heat a little oil in a frying pan, and add the finely diced onion. Cook over a medium heat for a couple of minutes, until slightly soft. Add the garlic and diced mushrooms, and cook for a further 5 minutes, or until the mushrooms are soft and any excess liquid has evaporated.
  • In a large bowl, combine the drained kidney beans, spices, and a very generous pinch of salt and pepper. Mash thoroughly with a potato masher or fork - it's okay to leave some texture, but you don't want any full beans remaining.
  • Add the mushrooms to the mashed beans, and mix well.
  • Lightly grease a baking tray. Use clean hands to form the bean mixture into balls - I made 8 in total. Place the koftas on the tray, and spray again with oil. Bake for around 45 mins - 1 hour, or until the koftas are firm and crispy.
  • Meanwhile, add the pesto ingredients to a mini food processor, and blitz until fairly smooth.
  • When the koftas are cooked, serve them with the pesto and your choice of sides.