Summary

Ingredients

• 1 can kidney beans
• 1 cup brown rice
• 1 onion (s)
• 1 small bell pepper
• 1 zucchini
• 1 carrot (s)
• 3 teaspoon, heaped chickpea flour
• 2 teaspoons, heaped egg substitute (MyEy) or gluten-free oatmeal
• 1 dash rapeseed oil, organic, native
• 1 ½ teaspoon, leveled vegetable stock, instant
• 0.5 ½ teaspoon, leveled sea salt
• 0.5 ½ teaspoon, leveled pepper, white
• 0.5 ½ teaspoon, leveled rosemary
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 dash soy sauce, gluten-free

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Instructions

1. Boil the brown rice in twice the amount of water for 30 minutes, adding a little more water if necessary.
2. Chop the onion finely. Cut the bell pepper, zucchini and the carrot into small pieces. Drain the kidney beans well in a colander, put them in a bowl and mash them with a fork to a pulp. Mix in the onion, chickpea flour, MyEy, vegetable stock powder, sea salt, pepper, rosemary, sweet paprika and 4 tablespoons of the cooked brown rice.
3. Heat the pan with a dash of good rapeseed oil or similar and form 6 - 8 patties from the mixture. Fry a few minutes over medium heat until golden brown, then turn over and fry this side until golden brown too.
4. While the second side of the patties sizzles, heat another pan with a little oil. Brown the rice with the vegetables, a dash of soy sauce, sea salt, pepper and a little vegetable stock powder and season to taste.
5. Tip:
6. It`s faster if you take normal parboiled rice, for example. The cooking time is then reduced by half!
7. Make sure that you sear the patties really golden brown / crispy, then they don`t fall apart!