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White Bean Keftedes with Skordalia and Dill Sauce

White Bean Keftedes

with Skordalia and Dill Sauce


Keftedes are tender Greek meatballs that pack a special fresh flavor– mint. Our version boasts fresh dill and parsley as well for a vegan, lightened version of the classic. Often served as a mezze, or mixed plate, they tend to be smaller so we’ve rolled ours into 8 small keftedes. Skordalia is a potato purée and we use Japanese sweet potatoes here, which are packed with antioxidants and are low in carbohydrates.

Mediterranean Dinner Side Dish Appetizer Beans/Legumes Root Vegetables Nuts High-Protein Soy-Free Winter Recipes
35 min


  1. 8 oz Japanese yam
  2. Fresh parsley
  3. Fresh mint
  4. 2 garlic cloves
  5. 1 oz walnuts
  6. ¼ cup rolled oats
  7. 1 can cannellini beans
  8. 1 tbsp white vinegar
  9. Fresh dill
  10. 1 lemon
  11. 3 tbsp Follow Your Heart Vegenaise
  12. 4 oz asparagus
  13. 5 oz green kale
  14. 3 tbsp olive oil*
  15. Salt and pepper*
  16. **Allergens: Tree Nuts


  • Small saucepan
  • Food processor
  • Baking sheet
  • Large pot


Cook the Japanese yam
Cook the Japanese yam
Rinse and dry the produce. Preheat the oven to 400°F. Peel the Japanese yam and chop into large pieces. Add to a small saucepan, cover with 1 inch water, and add a pinch of salt. Bring to a boil and cook, until fork tender, about 7 to 10 minutes. Drain and return to the saucepan. While the yam is cooking, move on to Step 2.
Make the keftedes
Make the keftedes
Pick the parsley and mint leaves. Add the parsley, mint, 1 clove of garlic, walnuts, and rolled oats to a food processor. Pulse until everything is finely chopped. Transfer oat mixture to a large bowl. Drain and rinse the cannellini beans and add to the oat mixture. Season with salt and pepper. Use your hands to mix together, crushing the beans as you go– the mixture should be fairly smooth.
Bake the keftedes
Bake the keftedes
Use a heaping tbsp to scoop the keftedes into 8 portions, then roll into balls. Add 1 tbsp olive oil to a baking sheet. Transfer keftedes to the baking sheet, roll in the oil, and bake until lightly browned and firm, about 12 to 15 minutes.
Make the skordalia
Make the skordalia
Mince or grate the remaining garlic clove. Add the garlic, white vinegar, and a pinch of salt and pepper to the cooked yams and mash with a fork until smooth. Add 2 tbsp olive oil and stir skordalia. Taste and adjust seasoning if necessary.
Steam the vegetables
Steam the vegetables
Place a large pot over high heat with 1 inch of salted water. Chop the dill fronds and add to a small bowl. Add juice from half the lemon, Vegenaise, and a pinch of salt. Trim about 1 inch of stem from the asparagus. Destem the kale. Once the water is boiling, add the kale and asparagus and cook until bright green and just tender, about 2 minutes. Immediately drain.
Plate the meal
Plate the meal
Cut the remaining lemon half into wedges. To serve, spread the skordalia on large plates and top with keftedes and steamed vegetables. Drizzle with dill sauce and serve with lemon wedges.