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From the recipe book that we wrote and published, Take a Biscuit, these little cheeky balls are quite macho and therefore a perfect man snack!

Bean & Beef Balls


  • 100 g ( pack) Salticrax crackers, Black Pepper flavour
  • 4 sprigs parsley
  • 250 g lean beef mince
  • 250 ml canned red kidney beans, drained and coarsely mashed
  • 125 ml green spring onion tops, finely sliced
  • 10 ml cumin seeds, toasted and ground
  • 10 ml coriander seeds, toasted and ground
  • 65 ml plain low-fat yoghurt
  • a packet brown onion soup powder
  • sunflower oil for frying
  • 125 ml coriander leaves, chopped
  • 250 ml sweet chili sauce

Chef's hint:

You can also serve these as a main course. Just make bigger balls and increase the cooking time a little.


Place the crackers and parsley in a processor and process until fine. Transfer mixture to a shallow platter.

Place the mince, beans, spring onion, cumin, coriander, yoghurt and soup powder in a bowl and mix well. Form into walnut-size balls and roll in the crumbs to coat.

Heat a little oil in a large pan and fry the balls until golden brown and cooked through. Drain and sprinkle with the coriander leaves. Serve with the sauce on the side.

Makes 18 24.