- 60g butter, melted
- 300g white onion, finely chopped
- 6 sage leaves, chopped
- 1 egg
- 50g barberries
- 50g pistachios, chopped
- 50g dried apricots, chopped
- 125g fresh breadcrumbs
- 1 large free-range egg, beaten
- ½ tsp red chilli flakes
Heat the oven to 200C. Soak the barberries for 15 mins in warm water to rehydrate them.
Melt the butter in a saucepan. Add the onion and sage and fry until the onions are soft and translucent but have not yet started to caramelise. Pour into a mixing bowl, together with the melted butter.
Add the barberries, pistachios, apricots, breadcrumbs, egg, chilli flakes and a little salt. Mix well, then form into small walnut-sized balls. If you are having trouble forming the balls, add a little more egg and melted butter – the varying dryness of the breadcrumbs can mean slightly different amounts of moisture are required.
Place the balls on a baking sheet lined with greaseproof paper and brush each one with a small amount of vegetable oil. Bake for 20 mins until crisp and golden.
Image: Kim Lightbody