| 1 | egg(s) | eggs |
| 2 | can | Black beans - low sodium |
| 0.25 | tsp | black pepper |
| 1 | tsp | Dried basil |
| 2 | clove | garlic |
| 0.25 | cup | milk |
| 0.75 | cup | oats |
| 1 | unit | onions |
| 1.5 | tsp | oregano |
| 0.5 | tsp | Parsley-Dry |
| 1 | tsp | salt |
| 0.5 | tsp | thyme |
note: cook on skillet/pan, not in oven
Chop onions and garlic. Beat egg with a fork. Combine all ingredients in large bowl. Mash beans and mix everything with your hands. Form veggie balls, diameter approx 1” or a golfball-sized.
Heat large nonstick skillet over medium heat. Spray with nonstick spray. Transfer veggie balls to skillet (may need to do this in batches); cook 6 to 8 minutes while turning occasionally, until browned and warmed through on all sides.
When done, transfer immediately to a platter lined with paper towels.