Any variety of these legumes is suitable for making vegetarian bean patties. White, black, green or red beans – it doesn’t matter, the main thing is that the legumes are easy to boil and tasty.
In addition to beans, boiled potatoes will be used in the recipe, which will replace eggs. A thick, starchy puree will help “glue” the minced meat. A beautiful golden color, vegetarian cutlets, will give turmeric or curry spice (a mixture of spices led by saffron). Ground coriander, ginger, asafoetida and dried herbs also go well with beans: dill, parsley, green onions.

Ingredients:

2 large potatoes
1 cup beans, any variety (250 ml cup)
0.5 tsp spice curry or turmeric
0.5 tsp coriander
ground black pepper
3 art. l. flour for breading

Cooking:

1. Soak beans overnight in room temperature water. In the morning, drain the water, rinse the beans under running water and boil until fully cooked. Boil well so that you can mash into a puree.

2. Scroll the finished beans in a meat grinder to a thick puree. Or beat with a blender.

3. Rinse potatoes, peel and boil until tender. Mash potatoes until smooth (or mince with beans) and mix with beans, coriander, curry and black pepper. Salt.

4. Mix mashed potatoes with beans, mix thoroughly. Blind cutlets from the resulting “minced meat” and roll in flour or other breading. Cutlets from beans and potatoes can be put on foil and baked in the oven until golden brown at a temperature of 180 C. Or fry in vegetable oil in a pan.

Lenten bean and potato cutlets are ready!