Serves 4
Ingredients
For the beanballs
- 2 tins black beans, drained
- 1 clove garlic
- 1 carrot, peeled and grated
- 1 red onion, finely diced
- 50 g frozen peas
- 20 g chia seeds
- 50 g gram (chickpea) flour
- 1 tbsp chopped fresh coriander
- Black pepper, to taste
For the sauce
- 1 tin chopped tinned tomatoes
- 1 clove garlic
- 2 tablespoons tomato puree
- 1 tablespoon chopped fresh basil
To serve
- 4 sweet potatoes cut into wedges
- 1 tbsp vegetable oil
- 4 wholemeal sub rolls
- 1 tsp smoked paprika
Method
- Put the ingredients for the black bean meatless balls into a food processor and pulse to combine. Divide into 30 g balls and place into an ovenproof dish, leaving space between each ball.
- Put all of the sauce ingredients into a saucepan and bring to a simmer. Cook for 5 minutes and season.
- Mix the sweet potato wedges with the oil and smoked paprika and place onto a lined baking sheet.
- Pour the sauce over the meatless balls and place them and the wedges into an oven preheated to 180°C. Cook until the wedges are coloured and soft and the meatless balls are firm.
- Serve the meatless balls in the subs with the sweet potato wedges. These also go great with wholemeal spaghetti.
Nutritional analysis per serving (1/4 recipe)
Kcal | Carbs (g) | Fibre (g) | Protein (g) | Fat (g) | Saturates (g) | Sugars (g) | Salt (g) |
548 | 106.3 | 19 | 17.8 | 8.1 | 1.3 | 20.7 | 1.24 |