Print
Email
Add a photoThis recipe resembles the traditional Romanian meat nuggets recipe which honestly is delicious but really unhealthy. I used a very small amount of oil, gluten free flour and black beans which are a lot better than the white ones because they contain more fibers and have an impressive amount of antioxidants.
Ingredients
- 300g black beans (preferably soaked for at least 4 hours or overnight)
- 2 medium onions, peeled, diced
- 3 tbsp condiment mix (recipe below, you can skip this and add other condiment mix you consider suitable)
- 3 tbsp dry yeast flakes
- sea salt, to taste
- ½ tsp ground pepper
- ½ cup chopped dill
- ½ cup chickpea flour
- 1 tbsp sunflower oil (for spraying the frying pan, you may be using less)
Directions
- Boil the beans for 40 minutes, until theyâre tender and change their boiling water at least 2 times.
- Beans are very hard to digest, that is why it is recommended to soak them overnight before cooking and also to change frequently the water they boil in; doing so the hard digestible enzymes will be transferred in the water and we will not experience any abdominal discomfort.
- Place in the beans in the food processor along with the condiment mix, dry yeast flakes, sea salt, pepper and dill.
- Blend well together until you get a dough like consistency.
- Add the mixture in a large bowl and mix with the diced onions.
- Heat a large skillet. Spray it with some oil (we donât want to use a large amount of oil).
- Mold the dough into a nugget type shape.
- Dip each nugget in the chickpea flour.
- Fry at medium high heat. Flip them when necessary so theyâre fried evenly.
- Serve with any sauce you like and some salad. I used tomato and red peppers sauce.
- Enjoy!
- Condiment Mix
- I really like this condiment mix. It is not yet finsihed because I have to add dried carrots too. You can use it in mostly everything and it can be used instead of salt because I already added 3 tbsp sea salt per jar.
- Ingredients for 2 jars:
- - 1 celery root
- - 10 parsley roots
- - a big bunch of celery leaves
- - 2 bunches parsley
- - 10 carrots
- - 3 tbsp sea salt/ per jar
- Directions:
- Grate the carrots, celery roots and parsley roots.
- Put them on some large plates and let them dry in the sun ( you can also use a dehydrator if you have one).
- When they are dried, put them in your food processor and grind them.
- Mix with salt and put in jars.
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 378 | |
| Calories from Fat 49 | 13% |
| Total Fat 5.71g | 7% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 1470mg | 42% |
| Total Carbs 61.7g | 16% |
| Dietary Fiber 15.5g | 52% |
| Sugars 4.94g | 3% |
| Protein 22.82g | 37% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
