BEAN PATTIES

Preparation time: 20-40 min

Difficulty: easy


Serves 4


PATTIES

Ingredients:

  • 2 shallots

  • 4 cloves of garlic

  • 100 g mushrooms

  • 2 cups white beans (red, brown*)

  • bunch of parsley

  • bunch of marjoram

  • 1 cup rice flour

  • pinch of salt

  • 1 tsp tamari



Add shallots, garlic, mushrooms, white beans, salt, and spices to a food processor and while mixing, add flour. Shape the batter into patties with wet hands. If the batter is not thick enough, add more flour, and if it is too thick, add a little bit of water.

*/Beans can be replaced with chickpeas. If you are using raw beans or raw chickpeas, soak them in the water overnight and cook the next day - up to 2 hours./

Add a spoon of oil to a frying pan and fry the patties until they are golden brown, each side for approx. 5 minutes. For more intensive taste, you can add a teaspoon of tamari.


SWISS CHARD AND SWEET POTATO

Ingredients:

  • 2 bunches of swiss chard

  • 3 pinches of salt

  • 3 cloves of garlic

  • pinch of thyme

  • 2 sweet potatoes

  • pinch of sweet paprika

  • pinch of curry

  • pinch of black pepper

  • 2 sprigs of rosemary



Wash the chard well and add it to a saucepan with salted water. Cover and cook for 15 minutes.

Meanwhile, cut sweet potatoes into strips, season with salt, red paprika, curry, and black pepper. Place rosemary sprigs on the sweet potato (which you will remove after baking). Bake in a steam oven at 100°C for 15 minutes or 25 minutes at 180°C in a classic oven.

Drain the cooked chard and cut into pieces. Fry the garlic, add the chard and seasoning and fry for another 5 minutes.


GREEN SALAD


Serves 4


Ingredients:

  • 1 lettuce (butterhead, leaf, endive)

  • bunch of parsley

  • 1/2 avocado

DRESSING

  • 3 tbs unsweetened soy yogurt

  • 1 tsp mustard

  • 1 tsp tahini

  • 2 tbs vinegar

  • pinch of salt

  • pinch of basil


Wash the lettuce and tear into pieces of desired size. Chop parsley and mix into the lettuce. Prepare the dressing in a cup. Add soy yogurt, mustard, tahini, salt, and basil, and mix.

Serve the salad in small bowls with sliced avocado and yogurt dressing on top.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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