• 1 bunch silverbeet (Swiss chard)
• 4 bulb spring onions
• 100 m

Chop the stem and leaves of the silverbeet as finely as possible.

Chop the bulb spring onions, including the green part.

Gently sauté the silverbeet and spring onions in the olive oil for 15 minutes. The silverbeet stem should be tender. Cool.

Combine the silverbeet-onion preparation with the sausage mince, season well. Roll into balls the size of a tennis ball and wrap