Azuki bean and Jerusalem artichoke meatballs

Green azuki bean and Jerusalem artichoke meatballs, the recipe for easy to prepare, tasty and nutritious vegetable meatballs

Azuki bean and Jerusalem artichoke meatballs, la recipe (vegan) easy and tasty to prepare vegetable meatballs with a delicate flavor suitable for the whole family. perfect to be served

This light and nutritious second course was made with green azuki beans and Jerusalem artichoke instead of potatoes to make the dough more consistent. Complete the sesame seed-based breading.

Rich in vegetable protein and fiber, the Jerusalem artichoke and azuki bean balls are perfect if accompanied by a side dish based on seasonal vegetables and served together with veg sauces such as worcester, avocado sauce or vegan mayonnaise.

Ingredients

250 g of green azuki beans
400 gr of topinambur
1 red onion
1 small teaspoon of smoked paprika
extra virgin olive oil to taste
Salt to taste
sesame seeds to taste

Preparation Time:
50 minutes
Cooking time:
30 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare Jerusalem artichoke and azuki bean meatballs: procedure

To put soak the beans for five / six hours if indicated on the package,
to merge in a large pan the oil and the peeled and coarsely chopped onion,
to clean also the Jerusalem artichoke, cut it into pieces of equal size and add it to the pan together with the beans deprived of the soaking water,
brown without frying, then cover with water and cook for about twenty minutes or in any case until the beans are cooked and the cooking water is completely consumed.

Cooking when finished, let it cool and then pass it all in a food processor to form a puree,
season it with salt and paprika and line a pan with parchment paper.
With the hands moistened with water, form meatballs, pass them in sesame,