Let’s start off by making the flax egg. In a small bowl mix together ground flaxseeds and warm water. Set the mixture aside to be used later. Now, in a small pan, fry the onion and garlic with oil until soft and translucent then set this mixture aside to cool.

Meanwhile, in a large mixing bowl mash beans with a masher or a hand blender to your desired consistencies. To the mashed beans add in rice, Natural Herbs and Spices Paprika, Cayenne Pepper and Thyme. Sprinkle in the flour and bread crumbs. Season well with Natural Herbs and Spices Sea Salt and Black Pepper. Finally add in flax egg and onion mixture. Give the mixture a good mix, we suggest using your hands to do this.  

Scoop out a tablespoonful of the mixture and roll into balls. Place the balls on a plate lined with plastic wrap.  Place the balls in the freezer for an hour to firm up.

Time to make the sweet and spicy salsa. In a medium mixing bowl mix together cucumber, onion, coriander, chilies and papaya. Squeeze in the juice of the lemon and generously season with Natural Herbs and Spices Sea Salt and Black Pepper.  Stir to combine and place in the fridge for the flavours to mingle.

Now let’s get started on frying the bean balls. In a non-stick pan drizzle in oil, heat the oil and place in bean balls. Make sure that there is enough room to turn them over. Fry the balls over a medium heat until a golden brown crust starts to form. Then gently turn them over with a spoon or tongs. Keep doing this until a crust has formed all over. Remove the balls from the oil and place on paper towel to drain any excess oil. Please don’t be tempted to turn them too soon, because the balls will stick.

Serve the bean balls with the papaya salsa and enjoy!