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🍽️ Savory Kidney Bean Patties with Tomato Kritharaki Pasta

611 kcal · 30 min · 4 servings

Ingredients

• onions, red 2 pcs.
• garlic cloves 1 pcs.
• olive oil 2 tbsp.
• Kritharaki pasta 250 g
• tomatoes, pureed 500 ml
• vegetable broth 600 ml
• salt pinch
• pepper, black ground pinch
• bay leaves, dried 2 pcs.
• balsamic vinegar, light 2 tsp.
• kidney beans 250 g
• feta 100 g
• herbs of Provence, dried 1 tsp.
• eggs 1 pcs.
• breadcrumbs 80 g
• oil 3 tbsp.
• parsley, fresh 20 g

Instructions

1. 1. Peel the onions and garlic and chop them very finely.
2. 2. Set aside one of the diced onions for the patties.
3. 3. Heat 2 tablespoons of olive oil in a pot.
4. 4. Sauté the remaining onion and garlic in it for about 1 to 2 minutes.
5. 5. Add the Kritharaki pasta and sauté it for about half a minute.
6. 6. Deglaze the pasta with pureed tomatoes and some vegetable broth.
7. 7. Add the bay leaves to the pot.
8. 8. Let the pasta simmer on low heat for 15 to 20 minutes.
9. 9. Stir occasionally and add more broth gradually if needed.
10. 10. Season the pasta at the end with salt, pepper, and vinegar.
11. 11. Drain the kidney beans, rinse them, and let them drain well in a sieve.
12. 12. Place the drained beans together with the reserved onion, feta cheese, and Herbs de Provence in a tall container.
13. 13. Puree the mixture roughly with an immersion blender or a fork.
14. 14. Add an egg and breadcrumbs to the bean mixture.
15. 15. Knead everything well and season with salt and pepper.
16. 16. Shape the mixture into 8 small patties.
17. 17. Heat 3 tablespoons of oil in a frying pan on medium heat.
18. 18. Fry the patties for about 6 minutes until golden brown on all sides.
19. 19. Serve the patties on top of the tomato pasta.
20. 20. Garnish the dish with fresh parsley.

Nutrition per serving

• kcal: 611
• Protein: 23 g · Fett/Fat: 25 g · Carbs: 72 g