Vegetarian meatballs with black beans

Ingredients for 12 servings:

• 1 can of black beans, approx. 425 ml
• 2 slices of toast
• some milk
• 1 onion(s)
• 1 large garlic clove(s) or 2 small
• 1 sprig(s) parsley
• 1 egg(s)
• 3 tbsp cornstarch
• 4 tbsp breadcrumbs
• 4 tsp mustard
• 2 tbsp tomato paste
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) of curry
• 1 pinch of cinnamon
• some salt and pepper
• some Tabasco
• 1 shot of oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

hearty and savory

Drain the beans in a sieve. Soak the toast in milk. Pat the beans dry if necessary and roughly chop them with a blender or hand blender. Finely dice the onion and garlic. Chop the parsley and squeeze the liquid from the toast. Mix well with the remaining ingredients in a bowl. Season with salt, pepper, and Tabasco. If the mixture is too soft, add starch and breadcrumbs if desired. Heat the oil over medium-high heat. Form the bean mixture into 12 meatballs with your hands and carefully place them in the hot pan. Turn over after about 1-2 minutes, or when the beans are golden brown to your liking, and serve.