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Black Bean and Tofu Meatballs

Lord Byron's Kitchen
  • 70 minutes
  • Serves 12

INGREDIENTS

350 g

extra firm tofu, (pressed dry and crumbled)

19 oz

can black beans, (drained and rinsed)

1

large red onion, (peeled and roughly chopped)

1

large carrot, (peeled and roughly chopped)

2

large eggs

1/2 tsp

freshly grated ginger

1/4 tsp

dried red chili flakes

3 cloves

garlic, (minced)

3 cups

breadcrumbs, (refer to post for fine breadcrumbs versus panko)

2 tbsp

prepared mustard

3 tbsp

ketchup

1 tbsp

dried oregano

1 tbsp

dried basil

1 tbsp

paprika

Vegetable oil for frying

Parsley for garnish, (optional)