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🍽️ Kidney Bean Patties with Yogurt Dip

503 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 1 garlic clove
• 1 carrot
• 4 tbsp olive oil
• 15 g tomato paste (1 tbsp)
• 60 g rolled oats (4 tbsp)
• 60 g walnut kernels (4 tbsp)
• 20 g parsley (1 bunch)
• 500 g kidney beans (can; drained weight)
• salt
• pepper
• paprika powder
• ground cumin
• 1 zucchini
• 5 g marjoram (0.25 bunch)
• 300 g Greek yogurt (10% fat in dry matter)
• 1 tbsp lemon juice

Instructions

1. 1. Peel the onion, garlic, and carrot.
2. 2. Chop the vegetables very finely.
3. 3. Heat two tablespoons of oil in a pan.
4. 4. Sauté the vegetables over medium heat for three minutes.
5. 5. Add the tomato paste.
6. 6. Roast the tomato paste for two to three minutes.
7. 7. Grind the oat flakes into fine flour using a mill or mortar.
8. 8. Finely chop the walnuts.
9. 9. Wash the parsley.
10. 10. Shake the parsley dry.
11. 11. Chop the parsley.
12. 12. Mash the kidney beans with a fork.
13. 13. Place all prepared ingredients in a bowl.
14. 14. Season the mixture with salt, pepper, paprika powder, and cumin.
15. 15. Knead the mixture firmly with your hands.
16. 16. Form twelve small patties.
17. 17. Heat one tablespoon of oil in a pan.
18. 18. Fry six patties over medium heat for three minutes on each side.
19. 19. Place the patties in a baking dish.
20. 20. Bake the patties in the preheated oven at 200 degrees Celsius conventional heat (or 180 degrees Celsius fan) for ten minutes.
21. 21. Trim and wash the zucchini.
22. 22. Grate the zucchini finely.
23. 23. Wash the marjoram.
24. 24. Shake the marjoram dry.
25. 25. Chop the marjoram.
26. 26. Mix the grated zucchini with the marjoram, yogurt, and lemon juice.
27. 27. Season the dip mixture with salt and pepper.
28. 28. Serve the kidney bean patties with the yogurt dip.

Nutrition per serving

• kcal: 503
• Protein: 18 g · Fett/Fat: 30 g · Carbs: 35 g