Once cooked, they may be cooled and frozen, making them a perfect addition to any batch cooking.
Produces 20 balls.
200g (7oz) chestnut mushrooms
1 red onion
3 garlic cloves
1 tin (400g/14oz) black beans
2-3 glugs of oil
50g (1.7oz) walnuts
2 tbsp tamari sauce
80g (2.8oz) flaked oats
1 tbsp dried basil
1 tbsp dried oregano
How to prepare
To begin, finely cut the mushrooms, dice the onion, smash the garlic, and drain the can of black beans.
Heat a glug of oil in a skillet over medium heat. Fry for 5-7 minutes, or until the liquid has evaporated, before adding the red onion, garlic, and mushrooms, followed by the black beans, walnuts, and tamari.
Now, combine the mixture with oats, basil, oregano, and a large amount of salt and pepper in a food processor. Pulse the ingredients to blend until it resembles stuffing (you may need to scrape down the sides a few times).
Refrigerate the food processor with the contents for 10-15 minutes to remove part of the heat.
Roll the mixture into 20 tiny meatballs.
Reheat the pan over low heat with another glug of oil, then add the meatballs and fry for 10 minutes, shaking the pan to ensure even cooking.