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Kidney Bean & Capsicum 'Meatballs'

by noshnosh (follow)
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These versatile and undeniably tasty morsels are a great alternative to traditional meatballs, and an easy way to up your vegetable intake.

Serve either as a vegetarian spaghetti bolognese, dipped in a variety of sauces or dips as a starter, paired with a simple fresh salad, or in a wrap or crusty baguette.

Preparation Time: 40 minutes
Cooking Time: 30 minutes
Makes: about 24 'meatballs'

420g can red kidney beans, rinsed
1 red capsicum, washed, cut roughly
6 spring onions, roughly chopped
1 tbsp soy sauce
2 garlic cloves, crushed
1 tsp ginger, grated
3 tbsp canned/ fresh tomatoes, roughly chopped
1 cup oats (plus extra for consistency)
freshly ground black pepper

olive oil, to coat

In a food processor, blitz the kidney beans until a rough meal is formed.

Add the remaining ingredients (excluding the oil) and process to a well chopped (but not completely blended) consistency.

Preheat oven to 175C. Roll mixture into walnut sized balls, and cover loosely with cling film. Freeze for 20 minutes to allow to harden.

On a lined baking tray, spread the balls out evenly and drizzle with a little olive oil.

Bake for about 30 minutes or until browned and cooked through. Serve either hot or cool as desired.

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