Black bean balls with tomatoe sauce & provence herbs potatoes

Our today's dish has the impression to be really nice, hearty and fleshy.
But it is not. On the contrary, our black bean balls are extremely loaded with good dietary fibres and proteins of vegetable origin. Our Artdeko customers definitely enjoyed it very much.
Try out the vegan recipe!

INGREDIENTS
1 cup oat flakes
2 shallots, peeled and finely chopped 
1 clove of garlic, pressed
3 tbsp spelt breadcrumbs
1/2 tsp dried thyme
2 spring onions, cut into fine rings
1 tsp Raz el Hanout
1 courgette, grated
sea salt
black pepper, freshly ground
1 tin of black beans OR kidney beans
Rapeseed oil for browning

Tomato sauce:
1 tin tomato pieces
2 tbsp tomato paste
1 clove of garlic
1/2 red onion 
2 tsp rapeseed oil
sea salt
pepper
1 teaspoon Italian herbs (thyme, rosemary, oregano, basil)

Provence potatoes:
3-4 large potatoes
1 tsp dried Provence herbs
sea salt
olive oil

PREPARATION

1. Peel the potatoes and cut them into corners. 
2. Marinate the potato wedges with olive oil, sea salt and Provence herbs and bake at approx. 190° C top and bottom heat for 25-30 minutes until crispy.
3. Meanwhile remove kidney or black beans from the tin and drain in a sieve and wash thoroughly with lukewarm water. 
4. Place the beans in a large bowl and mix with a blender and about 1/2 cup of water. The mixture should not be liquid, but you should be able to puree reasonably well with a hand blender.
5. Now add the other ingredients to the bean puree and knead with a cooking spoon or your hands (disposable gloves are handy here). 
6. Heat a pan with approx. 3 tablespoons of rapeseed oil.
7. Form small balls from the dough and put them into the pan quickly one after the other. Always turn well so that the balls are roasted beautifully from all sides. The balls can be taken out of the pan after about 5 minutes. It is best to place them on a plate covered with a kitchen towel so that the remaining oil can drip off. 
8. For the tomato sauce, finely chop the onion and garlic and fry in some rapeseed oil until translucent. Add the tomato puree and deglaze with the canned tomato pieces. Season with salt, pepper and Provence herbs and simmer for 10 minutes.
9. Serve Black bean balls together with tomato sauce and Provence potatoes. (Basil is also suitable as decoration)
   
10. Bon Epi-tit !