Two kinds of bean puree to meatballs
easy
90 mins
90 mins
Ingredients
- 2 Onions
- 500 g fr. white beans
- 7-10 Tbsp Salt
- 1 collar small carrots
- 1/2-1 TEASPOON Coriander seeds
- 11-13 Tbsp Olive oil
- 7-10 Tbsp Pepper
- 4-6 Stem(s) Coriander
- 1 Bread rolls from the previous day
- 500 g mixed mince
- 1 Egg
- 3 Garlic cloves
- 3 Stem(s) Sage
- 1 TABLESPOON Pesto
- 1 TABLESPOON Tahin (sesame paste)
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Cumin
- 1-2 TABLESPOONS Sesame
Directions
- 1
Peel and chop the onions. Rinse beans. Boil up with half onions and 1/2 l salted water. Cook on low heat for about 30 minutes
- 2
Clean, peel and wash the carrots, cover and steam them in a little salted water for 10 minutes. Crush coriander seeds, drain carrots. Fry both in 1-2 tablespoons of oil. Season. Wash, pluck and sprinkle the coriander. Let it cool down
- 3
Soak the buns. Drain and mash the beans, except for 5 tablespoons of water. Season with salt and pepper, cool down
- 4
Squeeze the buns. Knead with minced meat, egg, rest of onion, salt and pepper. Form approx. 24 meatballs
- 5
Halve the bean purée. Peel the garlic. Press 1 clove of garlic into one half of the puree and mix with 3 tbsp. oil. Wash and pluck the sage and dab dry. Fry in 2 tablespoons of oil and take out. Mix frying oil and pesto. Spread the sage over the puree
- 6
Press the rest of the garlic into the remaining puree. Mix with tahini, lemon juice, 1 tablespoon of oil, cayenne pepper and cumin. Fry the sesame seeds in 2 tbsp. hot oil, pour over
- 7
Fry the meatballs in 2-3 tablespoons of hot oil all around about 6 minutes. Arrange everything. Served with: thin flatbread
Nutrition Facts
730 kcal
44 g
42 g
39 g
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