Gesundheit

Protein-rich nut meatballs with kidney beans

By Shopify API

Proteinreiche Nuss-Frikadellen mit Kidneybohnen
This is the dinner of day 1 of the challenge "3 days of climate-friendly cooking" of the Good Food Collective . The recipe was created by Estella Schweizer , an expert in climate-friendly cooking, and is vegan and made from regional ingredients. Plant-based nutrition in particular is a powerful lever for eating in a climate-friendly way. And the recipes are simply delicious! It goes well with potato salad. The picture shows an apple and Jerusalem artichoke salad with vegan sour cream from the "Nut Cookbook" (Prestel-Verlag) by Estella Schweizer.
On Estella's page you will find the Climate calculator that shows you how much CO2 you save with alternatives for some dishes!

Ingredients

For 10 pieces

  • 240 g kidney beans (can/jar)
  • 150 g chopped nuts as desired
  • 1 small onion
  • optional 150 g grated carrots
  • 2 tbsp psyllium husks (to bind)
  • 2 tbsp yeast flakes (for extra flavor)
  • 3 tbsp tamari (for more umami)
  • 1-2 tbsp tahini (to bind and provide extra iron and calcium)
  • 1 tsp paprika powder
  • 1 tsp Smokey Paprika
  • 1 pinch of chipottle or cayenne pepper
  • 1 tsp dried thyme
  • some salt
  • Sesame seeds or oat flakes for turning

preparation

Grind the nuts in a blender. Chop or grate the onions and vegetables very finely.

Drain the kidney beans and mix with the nuts, the diced vegetables, all the spices and seasoning sauces, the tahini, the psyllium husks and the yeast flakes. Puree roughly with a hand blender (you can also do this in a mixer).

Form meatballs and roll them in sesame seeds. Bake in hot oil for 20 minutes until crispy. Make sure the pan doesn't get too hot and turn the meatballs several times.

Have fun trying it out and enjoy your meal! :)

Carrybottles_Team_Sophia

Photo:Winfried Heinze (Nut Cookbook, Prestel-Verlag)

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