Broad Bean Meatballs


  • 400 g fresh broad beans
  • 6 spring onions
  • Half a bunch of parsley
  • half a bunch of coriander
  • 3 cloves of garlic
  • 3 tablespoons of sesame
  • 1 teaspoon of black pepper
  • 1 teaspoon hot red chili powder
  • 1 teaspoon of baking soda
  • Salt

for frying

  • Sunflower oil


Clean and chop the beans. Clean and chop the spring onions, parsley and coriander. Peel the garlic cloves and crush them in a food base with a little salt.

Take the sesame seeds in a non-stick pan and fry lightly. Take the broad beans in a large bowl and add all the ingredients except sesame and mix.

Crush the mixture with a blender, take it into a bowl and knead well. Rest for half an hour. Take two tablespoons of the mixture and make round meatballs.

Cover the meatballs with sesame seeds, place them on grease-proof paper and leave them at room temperature for 20 minutes. Take the sunflower oil in a pan and heat it.

Add the meatballs and fry them. Place on paper towel and drain excess oil. Serve lukewarm.

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