Ingredients (for 1 serving)
1 Serving of Kidney bean
1 Serving of veggies (parsnips, spring onion, carrot, pumpkin)
Salt, pepper, coriander seeds, cumin, thyme
1 clove of garlic
1/4 chili pepper
Make it Like So:
Kidney beans soak overnight in cold water. The next day, drain and cook with fresh water without salt in about 60 minutes or pressure cook for 30 minutes.
Wash Vegetable, peel if required and chop them. Heat a pan without fat in it and cook the vegetables. Season them with salt and pepper.
Take cooked beans, drain and puree them with some cooking broth. Add the vegetable and mash them together.
Roast coriander seeds and cumin seeds lightly in a non-grease pan. Pound them in a pestle and mortar. Peel garlic and chop it finely. Clean chili pepper and chop it. Mix all the spices with the mashed beans and vegetables.
From this mixture, make small spheres and flatten them. Heat a Nonstick Skillet without fat and roast the cutlets. To tighten the cutlets roast them in the oven at 100 ° C for about 10 minutes.