We do like meatballs, but sometimes it is so refreshing to switch to the meatless version. Beans are excellent source of plant-based protein, and it can be an excellent component of a healthy diet. For this version I used some eggs, because I was not brave enough to leave them out, and to risk the gluten free beanballs falling apart 🙂

Ingredients:

• 2 cans of dark red kidney beans (15.5 oz/156 g)
• 2 whole eggs
• 3.17 oz (90g) gluten free flour/gluten free oat flour
• salt, if the beans are not salted, I used unsalted beans
• pepper
• 2 cloves of garlic (smashed), or 1 tablespoon of garlic powder (I used both)
• gluten free breadcrumbs or gluten free flour for breading

Instructions:

1. Strain the red beans, wash and blend them in a food processor until it’s blended smoothly.
2. Spoon the mixture into a middle sized bowl and mix it with the garlic, salt and pepper.
3. Add the gluten free flour. If you feel the bean mixture is a bit watery, add more flour until you can handle the mixture easily.
4. Set the mixture aside for 10 minutes.
5. Shape the bean base into balls. Roll them in the breadcrumbs or if you do not have it at home, you can use gluten free flour.
6. Heat the oil in a frying pan to 165-170°C (330°F degrees) and fry the beanballs.
7. Drain the baked bean patties on a paper towel before serving.

Preparation time: 45 min