Vegan Kidney Bean Nuggets

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-VEGAN-

Yesterday I made those nuggets for dinner and it was great (as always, hahahaha!)

I’m laughing right now figuring that the two last ”dinner” posts I did I had the same side dishes.. rice and steamed broccoli, lol! I guess we like that a lot, hehe.

Servings

14-16 medium nuggets

Ingredients

* 2 cups cooked kidney beans

(I used the small kind, but hey you could use any other type of beans too!)

* 1 small onion

* 2-3 cloves garlic

* 1/4 cup (packed) italian parsley

* 1 flax egg

(Combine 1 tB ground flax + 2 1/2 tB water, rest few minutes)

* Salt/pepper (to taste)

* 1 teaspoon ground cumin

* 1 teaspoon lemon juice

* 1 teaspoon baking powder

* 1 cup bread crumbs (maby a little more if needed)

* Olive oil (for cooking)

redbeans italianparsley

Directions

* In a food processor, mash coarsely the beans. Place the mashed beans in a bowl and set aside.

* In the food processor, combine the onion, garlic and parsley. Pulse until everything is chopped finely.

* Combine the bean mixture and the parsley mixture.

* Add the cumin, salt, pepper, flax egg, lemon juice, baking powder and the bread crumbs.

* Combine well, it’s easier to use hands than any kind of kitchen tools.. You can add more bread crumbs if your mixture is too wet.

* Shape into nuggets.

* In a skillet, cook over medium heat in a pan with  oil about 3 minutes on each side.

* Remove from heat and serve with your favorite side dishes.

* Enjoy!

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