Vegetarian Meatballs with Black Beans
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 can black beans, approx. 425 ml
- 2 slices toast
- some Milk
- 1 onion (s)
- 1 large clove (s) garlic or 2 small ones
- 1 sprig parsley
- 1 egg (s)
- 3 tablespoon cornstarch
- 4 tablespoon breadcrumbs
- 4 teaspoons mustard
- 2 tablespoon tomato paste
- 1 pinch (s) cayenne pepper
- 1 pinch (s) curry
- 1 pinch (s) cinnamon
- some salt and pepper
- some Tabasco
- 1 dash oil
Print Recipe
Pin Recipe Instructions
- Drain the beans in a colander. Soak the toast in milk. If necessary, dab the beans and chop them roughly with a blender or hand blender. Finely dice the onions and garlic. Chop the parsley and squeeze out the toast. Mix well with the rest of the ingredients in a bowl. Season to taste with salt, pepper and Tabasco. If the mixture is too soft, add starch and breadcrumbs if necessary.
- Heat the oil on a medium-high heat. Shape the bean mixture into 12 meatballs with your hands and carefully place in the hot pan. Turn and serve after approx. 1 - 2 minutes or the desired degree of browning.
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