A classic form with a modern twist! Use this recipe to prepare plant-based bean and mushroom patties for a delicious family dinner.
Ingredients
- Canned white beans: 400 g
- Onion: 1 piece
- Ground flaxseed: 3 tablespoons
- Black pepper: 1 pinch
- Parsley: 1 piece
- Red chili pepper: 1 piece
- Mushroom: 200 g
- Salt: 1 pinch
- Dried marjoram: 1 tablespoon
- Sunflower seeds: 50 g
- Potato: 3 pieces
Additional
- Breadcrumbs: 50 g
- Parsley: 1 handful
- Sunflower oil: 50 ml
- Red chili pepper: 0.5 pieces
Preparation
Sauté the diced onion in hot oil on a pan until translucent. Add grated mushrooms using a grater with large holes. Season with salt and sauté until the mushrooms are lightly browned.
Grate the potatoes into a bowl using a grater with fine holes. Drain the canned beans thoroughly and blend until smooth. Add the blended beans to the grated potatoes. Season with marjoram and black pepper. Add the sautéed and cooled mushrooms, chopped sunflower seeds, finely chopped chili pepper, and ground flaxseed. Mix well until all ingredients are combined.
Form the mixture into balls, then gently coat them in breadcrumbs. Flatten the balls to form oval patties. Fry the patties on both sides in hot oil until golden brown. Place the fried patties on a plate. Garnish with parsley and finely chopped chili pepper before serving.
