Preparation:

Crush the white beans so that they break and soak overnight in spring water. The next day, remove the bean skins by rubbing them in the water. Pour away the water and wash briefly in running water. Then puree the beans with a hand blender. Then remove and finely chop the onion, sprouts, parsley (or mint), coriander, a pinch of galangal powder, Bertram powder, fennel powder, ysop powder, quendel powder, cinnamon powder and cubeb powder, mix well and puree. Mix the bean puree and spice puree well. Salt to taste, but not too much otherwise the kidneys will complain. Sieve the chia seeds and add. Heat the sunflower oil (not so that it smokes, but so that you can fry until light yellow. Shape the dumplings with a spoon and fry in the oil. Turn as soon as one side is crispy. Remove from the oil, drain and leave to cool briefly on a wire rack. They taste best warm. They are suitable as a side dish for all dishes where croquettes are served.