Vegan Albondigas

Spring is around the corner, so we're picturing ourselves out in the sun with a glass of wine and Spanish albondigas! Dutch supermarket Albert Heijn has shared a delicious and nutritional recipe for vegan albondigas in their app.

Makes: 40 - Prep: 45 min

Ingredients:

• 200 gram eggplant

• 2 tbsp olive oil

• 200 gram canned black beans

• 1 garlic clove

• 15 gram parsley

• 1/2 tsp ground nutmeg

• 1/2 tsp ground smoked paprika

• 250 gram cooked bulgur-quinoa mix

• 4 tbsp bread crumbs

• 500 ml tomato sauce

1. Cut the eggplant into 2 cm cubes. Heat half the oil in a frying pan and fry the eggplant for 15 minutes on medium heat. Meanwhile, put the black beans in a colander, rinse with cold running water. Finely chop the garlic.

2. After 10 minutes add the beans and garlic to the eggplant and fry for another 5 minutes. Mix well. Meanwhile, finely chop the parsley.

3. Spoon the bean mixture, spices and half of the parsley into the food processor and mix until smooth. Spoon in the bulgur quinoa mix and bread crumbs. Season the mixture generously with salt and pepper. With wet hands, roll small balls of 2 cm in diameter.

4. Heat the rest of the oil in the frying pan and fry the balls for 5 minutes on medium heat.

5. Optional: Add the tomato sauce, toss very carefully with the balls and let simmer for 2 minutes. Just before serving, sprinkle with the rest of the parsley. Serve with tapas skewers.