Thursday, April 12, 2012
2 cups cooked pinto beans or two cans drained
1 carrot, shredded
1 handful parsely, chopped
1 clove garlic, minced
1 cup breadcrumbs
1 tsp each of basil and oregano
*1/2 cup water
*The original recipe uses a tbl of oil but I left it out. The original also does not have the water but mine wouldn't blend without it. If you use a food processor you may not need it.
Combine ingredients in a blender or food processor and blend until smooth. Roll minture into balls and place in a casserole dish. Bake at 375 for 20 minutes. Turn over and bake for an additional 20 mintutes or until crispy on the outside.
They taste better than they look. Serve on pasta or with marinara. Enjoy!