Black Bean & Oregano Polpettines

Black Bean & Oregano Polpettines



I don’t know about you, but even in these crazy times, Mondays still have the same flavour. I still have that Monday feeling. I won’t lie, it’s been challenging, and we all know now that it will continue to be that way for a while. I hope this Black Bean & Oregano Polpettines will help bring you some comfort like they have for me.



– 2 tbsp of olive oil
– Red onion, finely chopped
– 1 tsp crushed garlic
– 150g grated baby marrow
– 1/2 tbsp origanum & parsley mix (Nomu brand)
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 tbsp lemon juice
– 200g canned black beans, drained and rinsed
– 300ml vegetable stock
– 10g ground flaxseed
– 150g chickpea flour
– Big handful of fresh parsley
– Salt & pepper to taste




1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the onion and garlic to the pan. Cook for 2 to 3 minutes until fragrant.
2. Add baby marrow, spices, lemon juice and dried herbs into the pot, fry for 3-5 more minutes.
3. Add black beans and vegetable stock. Bring to a boil, then turn down the heat to medium and cook covered with a lid for 10-15 mins (until all the stock has evaporated).
4. Transfer to a food processor and pulse making sure to leave some texture intact.
5. Pour the mix into a mixing bowl, add in flax seed, flour, fresh herbs and salt and pepper to taste.
6. Shape mixture into balls, flatten them slightly with a spatula, then brush with a little olive oil.
7. Fry them in a wide-bottomed pan with olive oil in it. Cook until golden brown (approximately 3-4 minutes on each side).
8. Serve with freshly boiled pasta & tomato sauce. Olives and fresh herbs are cracking additions should you find some loitering in your kitchen.

Black Bean & Oregano Polpettines

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