Ingredients

2 x 400g cans cannellini beans, drained and rinsed

1 small red onion, finely chopped

Large handful of roughly chopped fresh parsley

4 carrots, peeled and grated

2 tsp dried mixed herbs

A splash of Tabasco sauce

Low calorie cooking spray

For the sauce

250g passata with herbs

1 tbsp balsamic vinegar

1 tbsp sweetener

Salt and freshly ground black pepper

Method

1.           First make the sauce. Put the passata in a small saucepan with the balsamic vinegar and sweetener and season well. Bring to the boil then turn the heat to low, cover and simmer very gently for 4-5 minutes, stirring often. Set aside to cool.

2.           Meanwhile, pop the beans into a food processor with the onion, parsley, carrots, mixed herbs and Tabasco sauce. Season to taste and pulse to combine. Transfer the mixture to a mixing bowl, cover and chill for 3-4 hours (this will help the sausages hold their shape when you cook them).

3.           Divide the bean mixture into 12 equal portions and form each one into a sausage. Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat. Cook the sausages for 5-6 minutes or until lightly browned and crisp, turning occasionally. (You might need to do this in batches.)

4.           Serve the sausages hot with the tomato sauce, mashed potatoes and your favourite vegetables.