Bean Ball Skewers

Ingredients

• 1 handful coriander leaves
• 1 Shallot
• 1 Garlic clove
• 1 red chili pepper
• 400 g canned black beans
• 1 egg
• 2 tbsp breadcrumbs (more if needed)
• 2 tbsp black bean paste
• Salt
• Pepper (freshly ground)
• 1 small zucchini
• 200 g cherry tomatoes (red and yellow)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Rinse coriander leaves, shake dry and finely chop. Peel shallot and garlic, then finely chop. Rinse chili, deseed and dice small. Drain beans and puree with immersion blender until smooth. Add egg, coriander, shallot, garlic, and chili. Mix in breadcrumbs, black bean paste, salt, and pepper to form a pliable dough; add more breadcrumbs if needed. Shape into about 12 small balls using wet hands.

2. 2.

   Wash zucchini and slice lengthwise into thin strips. Rinse tomatoes and drain.

3. 3.

   Thread the balls with zucchini slices and tomatoes onto skewers, lightly brush with oil. Grill over high heat for 5–10 minutes, turning until evenly charred.