Summary

Ingredients

• 1 can kidney beans, 400 g
• 1 can chickpeas, 400 g
• 1 small onion (s)
• 1 clove garlic
• 2 tablespoon tomato paste
• 1 teaspoon mustard
• 1 Herbs, Italian
• 1 teaspoon paprika powder, noble sweet
• 1 pinch (s) cayenne pepper
• 1 tablespoon olive oil
• 2 tablespoon wheat flour or spelled flour
• olive oil

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Instructions

1. Rinse the kidney beans and chickpeas in a colander and drain. Then put in a bowl.
2. Finely dice the onion and add to the bowl. Press in the garlic. Apart from the flour, add all the other ingredients to the bowl and pound thoroughly with a potato masher.
3. Then stir 2 tablespoons of flour into the mixture with a spoon. If the mass is still too clammy, just use a little more flour. Shape the mixture into 6 burger patties or meatballs or meatballs, or divide into 6 balls. I then always press them flat with the spatula. It`s easier that way.
4. The pan should be hot. Do not add the olive oil until the patties are in the pan. I cook them over medium to medium high heat for about 3 minutes twice on each side until they are nice and brown.
5. We usually eat them as burgers. But you can also eat it as a meatball. They are also very tasty the next day when cold.