Ingredients (For 4 serves)
- Mortadella Bologna PGI, 2 ½ oz
- olive oil, 1 Tablespoon
- breadcrumbs, 1 cup
- carrot, 2 oz
- white onion, finely chopped, 2 oz
- hot chili, 1/2 teaspoon
- precooked chickpeas, 5 oz
- tomatoes, cut into dices, 7 oz
Take the canned chickpeas and dry them, set aside.
Cut the tomato, carrot and onion into small cubes and take a frying pan.
Put one tablespoon of olive oil and all the vegetables, add the chickpeas and let them cook slowly for 20 minutes on medium heat, stirring occasionally.
Turn off heat and let them cool. Transfer the chickpeas in a blender and blend until you have a nice mixture, not too liquid and not sticky. If needed you can add some flour of bread crumbs. Add the mortadella cubes and the chili flakes.
With wt hands form mini balls and slightly press them, pass them into bread crumbs and bake in the oven for 20 minutes and 5 minutes more under the grill function.