Vegetarian red bean meatballs

Ingredients for 4 servings:

• 1 can kidney beans, approx. 400 ml (red beans)
• 20 g fried onions
• 150 g breadcrumbs
• 50 g mustard, medium hot
• 35 g tomato paste
• 1 m.-sized onion(s)
• 1 tsp, levelled pepper, white
• 1 tsp, leveled salt
• 2 tbsp soy sauce
• 1 tsp marjoram
• 2 eggs
• n. B. Caraway powder
• n. B. Oil for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

meat-like

First, chop the red beans. If you prefer your meatballs firmer, use a hand blender; otherwise, simply mash them. Add all the ingredients except the eggs so you can season the mixture to taste. Now season with salt, pepper, and caraway seeds, and then knead in the eggs. I like to do this by hand. Tip: Since the mixture becomes very sticky in the refrigerator, I recommend shaping it into meatballs, burger patties, etc. now. Then let the pieces rest in the refrigerator for about two hours. Fry the meatballs in a pan over medium heat until they are nicely browned on both sides. Similar to meatballs, these will be crispier and tastier if you use plenty of oil. Tip: For a low-fat version, cook the meatballs in a preheated oven at 200°C (top/bottom heat) for 20 to 25 minutes.