Black Bean Patties
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 can beans, black, 400 g drained weight
- 1 large onion (s)
- 1 egg (s)
- 1 large clove garlic
- 3 tablespoon oatmeal
- 3 tablespoon breadcrumbs, amount as required
- 1 teaspoon, heaped mustard
- 1 teaspoon, leveled salt
- 1 teaspoon, leveled vegetable stock powder
- 0.5 teaspoon ½ pul beaver
- 0.5 teaspoon ½ marjoram
- 1 pinch (s) pepper
- 4 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Put the beans in a sieve, rinse with cold water and then drain. Then use the hand blender to chop the beans until only a few pieces of beans can be seen. If you don`t have a hand blender, you can also process the beans with a fork.
- Peel and finely grate the onion. Press the garlic.
- Now knead all the ingredients except the breadcrumbs in a bowl. Add as much breadcrumbs as is necessary to create a homogeneous, easily malleable mass.
- Let the bean mass swell in the refrigerator for about 1 hour, this will make it a little firmer and stick together better.
- Heat plenty of oil in a pan. Shape the bean mixture into 6 thin patties and fry them until crispy brown over medium heat.
- I`ve also mixed a grated carrot into the mixture, then the patties will be even juicier. However, they then no longer hold together as well and have to be thickened more.
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