Bean balls from The Green Diabetes Book

You need:
For 4 portions, approx. 30 buns
100 g roasted cashew nuts
2 tablespoons of cold-pressed rapeseed oil
5 large and coarsely chopped
aroma mushrooms
2 finely chopped garlic cloves
2 packages 380 g drained and
rinsed white beans
(230 g without brine)
3 tbsp potato flour
2 tbsp finely chopped fresh oregano
2 tbsp finely chopped fresh mint
1 tsp ground cumin
1–2 teaspoons of pepper
1 teaspoon of salt
possibly a little olive oil for
shaping the buns

To do this: 

1. Put the cashews in a dry frying pan and toast them until they are colored. Coarsely chop the nuts when they have been roasted. 
2. Heat the rapeseed oil in a frying pan. Add mushrooms and garlic and let it fry until the mushrooms are golden brown and nice. 
3. Put the beans in a bowl and mash them well with an immersion blender. 
4. Fold in coarsely chopped cashew nuts, mushroom mixture, potato flour, oregano, mint and cumin. Season with salt and pepper. Drive to a nice farce.
5. Let the stuffing rest for 15 minutes.