Serves four

400 g boiled or canned black beans
2 cold boiled potatoes, grated; or 4 Tbsp breadcrumbs; or 3/4 dl rolled oats
1 1/2 dl soy milk
approx 2 Tbsp finely chopped and optionally sautéed onion
a pinch of black pepper
1 tsp salt
Gluten flour

If using breadcrumbs or oats, let them swell in the soy milk for 10 minutes in the bowl of a food processor equipped with a dough roller or hook. Add the beans, and run the processor to half-mash the beans. Add the potatoes (if using), salt, pepper, and onion. When the mixture is a loose semi-liquid, start adding gluten flour little by little until the mixture is relatively firm and shape-able into balls.

Roll the dough into small balls. When the dough sticks to your fingers, rinse your hands in water. Put the balls on a plate or a cutting board.

Heat some oil in a frying pan over medium-high heat. Add some beanballs, not too many at a time. Turn the bean balls the frying pan to brown the meatballs on all sides. When they have a hard crust all over and feel somewhat springy when tapped, pour in ~1 dl water into the hot pan with all the meatballs, put on the pid, lower the heat and steam them for an additional 10 minutes. (The hard crust will soften.) Stir the beanballs a few times to prevent the bottoms from burning. The beanballs should hold together and be somewhat springy and moist inside.

To make the gravy, pour in 3 dl water into a saucepan and add a bouillon cube. Mix 2 Tbsp all-purpose flour with 1 dl soy milk or water and pour into the saucepan while stirring. Let simmer for about 5 minutes. Stir in 1/2-1 tsp soy sauce and 2-3 Tbsp cashew cream. If desired, put the meatballs into the sauce.

Serve beanballs without gravy with mashed potatoes and lingonberry jam or stewed macaroni and a raw salad.

Serve beanballs with gravy with boiled or fried potatoes, cucumber pickles, and a raw salad.