These vegetarians meatballs are made with black beans, green pepper and quinoa. To lend them flavour, I add a whole bunch of spices and serve them with a garlic dipping sauce.
2 people made this
For the bean balls
3 tablespoons quinoa
1(400g) tin black beans, rinsed and drained
1/2 green pepper, minced
1/4 red onion, minced
4 garlic cloves, minced
1/2 teaspoon ground cumin
1-2 teaspoon salt
2 teaspoons steak herb and spice blend
100g breadcrumbs, more for dredging
3 tablespoons olive oil
For the dip
2 tablespoons natural yoghurt
2 tablespoons mayonnaise
1 tablespoon ketchup
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon minced parsleys
salt and pepper
Method Prep:15min › Cook:15min › Ready in:30min
Rinse quinoa under running water then drain and put in a saucepan with the water. Bring to the oil and simmer till the quinoa is soft and the water has been absorbed, about 15 minutes. Set to one side to let cool.
Tip beans in a bowl and mash coarsely with a fork. Add all the remaining ingredients and mix well using your hands. If the mixture is too stiff, add a little more water so it holds firmly together.
Add additional breadcrumbs on a dinner plate. Using your wet hands, shape golfball size balls and dredge in the breadcrumbs to coat from all sides.
Heat oil in a frying pan over medium temperature and fry the balls till browned from all sides. Degrease on kitchen paper.
Stir all ingredients for the dip in a small bowl till smooth and serve with the bean balls.