"Bohnetten" – vegan meatballs or meatballs

Ingredients for 3 servings:

• 2 jars of kidney beans (340 g each)
• 1 cup oatmeal, gluten-free
• 1 cup water
• ½ cup psyllium husks
• 1 large onion(s), red
• 3 cloves garlic, more or less to taste
• 3 tsp spice paste (herb paste), or herbal salt
• 3 tsp spice(s) (cumin, curry, chili, pepper), mixed
• 1 sprig(s) thyme and/or rosemary
• 1 tsp mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

gluten-free, incredibly delicious

The measuring cup holds 200 ml. Puree the beans in a tall mixing bowl. Stir the oats into cold water and cook until the porridge is quite sticky. Stir well to prevent it from burning, then combine with the pureed beans, mustard, and psyllium husks. Finely chop the onion and garlic and add them. Add the remaining spices and season to taste. The consistency should be such that a spoon can stand securely in the mixture and not tip over. If it doesn’t, add more oats and/or psyllium husks. Heat 2 tablespoons of sunflower oil in a pan. Since the dough is a bit sticky, I don’t form the meatballs by hand, but rather place them in the pan with two spoons, let them cook for a while, and only then turn them over to form them into rounds. It may not work the first time. Don’t worry, it will get better with time. A non-stick pan can be helpful. I use a stainless steel pan and a sharp wooden spatula. Once the meatballs are lightly browned on both sides, keep them warm in the oven at 120°C (top/bottom heat) while the remaining batter transforms into the ultimate delicious bean cakes.