Silverbeet & Parmesan balls

MAKES approx 30 small balls It doesn’t come simpler than these little flavour bombs! Make a batch and re-heat whenever you need a quick bite – six to eight alongside a simple salad makes a satisfying meal. Mum whips up trays of these (with silverbeet from her garden) on a regular basis.

400g silverbeet or about

22 leaves minus the stalks

50g butter

½ cup water

2 cups fresh breadcrumbs

or torn up bread

2 tbsp plain flour

Salt and pepper, to season

½ cup chopped parsley

150g feta, crumbled

¼ cup pine nuts, toasted

½ cup grated Parmesan

1 Set oven to 180°C. Line a baking tray with baking paper.

2 Gently cook the silverbeet until wilted, then drain and chop finely.

3 Heat the butter and water until the butter has melted and in a large bowl mix with the breadcrumbs. Add the remaining ingredients, except the Parmesan.

4 Roll the mixture into golf ball-sized balls, then into the Parmesan cheese and place onto the tray. Bake for 20-30 minutes, by which time they should be slightly brown and crisp. Leave to cool a little before serving.