There is very little oil in this dish – in fact non other than however much you use to saute the onion and garlic in, and that used to grease the oven tray. The second time SheWhoMustBeFed made up a batch of these, she happened to neglect that preparatory step – they still turned out fine so if you’re looking for a very low-oil meal try that too.

Me? Olive oil is a beverage my friends….

These were initially birthed as a Loinfruit meal. They would also be ideal as a party finger food snacky thingamee.

Going in the balls…

• 1 medium to large potato. Peel, boil and dry mash
• 1/2 cup of cooked black beans (or substitute pinto or haricot)
• 1/4 cup of finely chopped roasted cashews
• 1 slice of wholemeal bread – finely breadcrumbled
• pinch of finely ground black pepper
• pinch of ground cumin
• 1 thin slice of red onion – finely chopped
• 1 clove of garlic – finely chopped

Making the balls…

• lightly saute the onion, garlic and pepper in a little olive oil
• combine all ingredients into a mixing bowl
• lightly mash to combine and slightly break apart the beans
• lightly knead the mixture until it all binds
• form into balls, each about a little smaller than a golf ball. For anyone fortunate enough to never have played a game of golf, the balls should be about as round as the circle formed by your thumb and index finger. If you do not have a thumb, then firstly may I say that that is a great excuse to use to avoid golf, and secondly I am at a slight loss as to how to further describe the size of the balls. Just do your best…
• bake on a lightly oiled tray in a pre-warmed, medium oven for about 15 minutes

Makes approx. 12 balls