500g baby spinach
½ tsp Murray River Chilli Salt
½ tsp pepper
2 tbsp coriander, chopped
1 cup panko crumbs
1 cup tinned butter beans, rinsed and drained
Juice of 1 lemon
Salt and pepper, to taste
2 cloves garlic
2 tsp tahini
2 tbsp extra virgin olive oil
Preheat oven to 180°C.
Place the spinach in a large bowl and cover with boiling water. Set aside for 3 minutes to blanch.
Squeeze out the excess liquid from the spinach and roughly chop.
In a large bowl whisk the eggs together with the coriander, pepper and chilli salt. Crumble in the feta and stir through the cooked, chopped spinach and breadcrumbs.
With your hands, roll the mixture into golfball-sized portions and place on a lined baking tray. Place in the oven and bake for 15-20 minutes until golden.
To make the hummus, add all ingredients to a small food processor and blitz to combine. Add more olive oil if needed.
Serve the spinach balls warm with the hummus on the side.