Spaghetti and Beanballs

Ingredients

• 2 tsp cumin 
• 1 clove garlic crushed
• 400 g kidney beans canned tinned
• 2 tbsp nutritional yeast 
• 2 tbsp peanut butter 
• 4 servings grinding of salt & pepper black good
• 2 tbsp water 
• 6 slices wholemeal bread 

Equipment

• oven

Directions

1. Whizz up your bread until you have fine breadcrumbs and set aside.
2. Mash together all of the other ingredients, apart from the water.
3. Fold the breadcrumbs into your mixture. If it is a little dry or not coming together, then add the suggested water and a little more if you think it needs it.
4. Roll the mixture into balls and pop into the fridge until you are ready to cook them.
5. To cook them, either bake in the oven or fry in a little oil. I baked them in a preheated oven (220 c/200 c fan/425 f/gas
6. for 25 - 30 minutes.
7. Serve with a simple tomato sauce and freshly cooked spaghetti, then top with parmesan (veggie or vegan).
8. Enjoy!