Black bean meatless balls

Pete’s Black Bean Meatless Meatballs

Delicious and nutritious, plant based meatballs which are great as an entree with a dipping sauce or added to your bolognese for spaghetti and meatballs. Make them bigger and you have rissoles or burger patties.
Prep Time 30 mins
Cook Time 15 mins
Servings 20 meatballs

Ingredients
  

  • 1 400gm tin of black beans drained
  • 1 med/lge carrot grated
  • 2 tsp dried basil
  • 4 cloves garlic crushed
  • 2/3 cup breadcrumbs can use cornflake crumbs if you're avoiding wheat
  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 2 tbsp grapeseed oil
  • 1/2 tsp celtic sea salt
  • a couple grinds of fresh pepper to taste

Instructions
 

  • Combine flaxseed and water in a bowl. Mix well and set aside.
  • In a large bowl, mash the black beans roughly. (I found a potato masher to work best)
  • Add the flaxseed mix, breadcrumbs, basil, carrot, garlic, salt and pepper.
  • Mix well together to combine all of the ingredients.
  • Shape them into bite-size balls and set aside. (can also be made into larger burger patties)
  • Heat oil in a large pan and fry in batches on medium heat until brown all over.
  • Drain on some paper towels and serve hot with your favourite dipping sauce.

Notes

These go perfectly with my cucumber, mint and dill raita dipping sauce.