Soybean Vegetable Patties
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 1 hr 2 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g soybeans, dried
- Water for soaking
- 350 ml broth
- 1 egg (s)
- 0.5 ½ zucchini
- 0.5 ½ onion (s)
- 1 clove garlic
- parsley
- salt and pepper
- chili
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Soak and drain the soybeans for 24 hours. Cook in the broth for about 1.5 hours. Then chop or puree well with a hand tamper. The soybeans weigh about 270 g after cooking.
- Put the mixture back into the pot and allow the remaining liquid to evaporate in 10 minutes with the residual heat of the hotplate. Always stir! Possibly then pound the soybeans by hand. Transfer the beans to a bowl and let cool down a little.
- In the meantime, grate the washed zucchini and remove the moisture as much as possible with a kitchen towel. Cut the onion into small pieces, squeeze the garlic clove or cut very small. Wash and chop the parsley. Mix all vegetables and season very well.
- Now stir the whole egg into the still warm bean mixture. Mix the vegetables with the beans. Shape into small, firm balls, squeezing the dough a little in your hands.
- Let 1 tablespoon oil per pan get well hot. Press the balls flat in the pan so that round talers are formed that are about 1 cm high. Sear both sides for 2 - 3 minutes. Only when the underside is really brown should you turn the patty carefully in one go. Possibly also fry from the side. Set the hotplate to a low level and let it simmer in the pan for another 4 - 5 minutes so that the inside is also hot.
- If the mixture is too runny and hardly any balls can be formed, a little wheat bran can be mixed in. Salad goes well with it.
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