Best Vegan Patties
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g reen spelled meal
- 40 g couscous
- 160 ml water
- 1 can kidney beans, 225 g drained weight each
- 220 g chestnuts (chestnuts), boiled, alternatively boiled potatoes
- 1 onion (s)
- 1 clove garlic
- 50 g psyllium husks
- 1 ½ tablespoon mustard
- 2 tablespoon parsley, fresh or dried
- 25 g cornstarch
- 1 tablespoon tomato paste
- Seasoned Salt
- pepper
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Boil the water in the kettle and pour it over the greens and couscous. Let the grain soak for about 20 minutes. Drain the kidney beans. Peel and chop the onion. Peel the garlic and chop it very finely. Also chop the chestnuts or potatoes and the beans.
- Heat 1 tablespoon of oil in a saucepan and sauté the onions and garlic. Remove the pan from the heat and add the beans, chestnuts or potatoes, psyllium husks, mustard, parsley, tomato paste, cornstarch and the swollen green spelled couscous mixture. Knead the mixture vigorously with your hands and add enough water to form firm patties. You must not crumble! Season the patty mixture generously with herb salt and pepper and season to taste. I made 14 patties from the crowd.
- Put some oil in a pan and fry the patties over medium heat for about 4 minutes on each side until golden brown. Add a little oil every now and then.
- You can certainly vary the recipe and possibly also use dried tomatoes, olives, corn, peppers, zucchini, etc.
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