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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.
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Prep Time
30
minutes
mins
Cook Time
15
minutes
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.