BEAN CUTLETS 

INGREDIENTS :

🌿 dry beans (red or white doesn't matter)- 400g 

🌿 4 Tbsp Hercules or rye or oat flour

🌿 1 tbsp olive oil 

🌿 onions 🧅 one large onion

🌿 one carrot - 1 pc. 

🌿 garlic - 2 cloves 

🌿 a couple of drops of coconut oil to wipe the pan 

🌿 to taste parsley - 2 sprigs dill - 2 sprigs arugula 20g 

🌿 salt, ground black pepper to taste

Method of preparation:

✔️ Pour the beans into a saucepan and pour about 3 liters of cold water. Leave in a cool place for at least 6-8 hours (you can overnight).

✔️Фасоль Rinse in a colander and rinse with cold running water. Transfer to a saucepan, pour 2-2.5 liters of drinking water. Put on fire and bring to a boil. Cook for about 40-60 minutes ! Check if they are soft !

✔️ Toss the beans in a colander and leave to cool slightly. Then transfer to a large blender bowl and puree. If it is too thick, add a couple of spoonfuls of water. Spread into a bowl!

✔️ to the mashed beans with the herbs or flour and 1 tsp of olive oil. Season with salt and pepper. Stir and leave at room temperature for 15-20 minutes to let the herbs swell! 

✔️ garlic peel and chop. Peel, wash and grate carrots on a medium grater.

✔️ a small skillet, heat a few drops of coconut oil and, stirring, brown the vegetables. Allow to cool slightly, then add to the bean mixture. Stir to combine.

✔️ the resulting minced beans form small round cutlets. Dampen your hands periodically in a bowl of cold water so that the mass does not stick to them.

✔️a large frying pan at least 24 cm in diameter, apply plenty of coconut oil (you can use any vegetable oil, cleaned), heat the cutlets and fry until brown on both sides (about 5-7 minutes on each side).

✔️ greens and serve the finished cutlets with the greens! Perfect with fresh salad, young boiled or baked potatoes, buckwheat, baked veggies ! 

Bon appetit 😋!