Sesame Teriyaki White Bean Balls

This dish was created for my #forksoverknives Culinary project. The assignment was to create a unique & delicious dish using beans!

These were made with canned white kidney (or cannellini) beans, mashed with fresh grated garlic, homemade bread crumbs & sauces I had in the fridge.

These plant-based protein balls make a healthy appetizer, and a great base to mix with your favorite flavorings & sauces.

Check out my other flavor combinations, up on the blog!

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Ingredients:

- 1 Cannellini (I used canned, can also use fresh cooked beans)

- 1-2 Garlic Cloves, grated (can sub for 1tbs garlic powder)

- 1/4 C Breadcrumbs

- Salt, to taste

- Teriyaki Sauce (topping, use as much or little as you like)

- Water Chestnuts, topping- can omit

- Sesame Seeds, garnish- can omit

- Sliced Scallions, garnish

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Directions:

1. Mash cooked beans in a bowl.

2. To the mashed beans, add in grated garlic, salt & breadcrumbs.

3. Roll bean mixture into approx 3 inch balls.

4. In a heated skillet, spray non-stick spray (to make oil-free) & sear bean balls.

5. Flip balls over once, were just looking to heat through since the beans are already cooked.

6. In a separate sauce pan, heat teriyaki sauce & water chestnuts.

7. Plate bean balls & pour over heated teriyaki & water chestnuts.

8. Top with sesame seeds & scallions.

Serving Suggestions:

- Serve with mini forks for an appetizer.

- Over a bed of rice and stir-fry veggies.