Vegetarian patties with kidney beans

Ingredients for 2 servings:

• 1 can kidney beans (drained weight 250 g)
• 2 onions, nB also 3
• 2 garlic cloves, nB also 3
• 70 g breadcrumbs
• 1 egg(s)
• 100 g Gouda, nB up to 130 g
• salt and pepper
• Paprika powder, e.g. E.g. paprika powder, curry powder or chili powder
• n. E.g. curry powder or chili powder
• A few herbs
• some flour
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Place the canned kidney beans in a sieve, rinse thoroughly under running water, and drain well. Peel the onions and garlic and dice very finely. Mash the beans in a bowl (this is easiest with a fork). Add the onions, garlic, paprika, breadcrumbs, and egg in the following order. Season the mixture with salt and pepper and mix well with a mixer (dough hook). Finally, fold in the grated cheese. If you like, you can also refine the patties with fresh herbs or spices such as curry, chili powder, etc. Heat a little oil in a pan. Dust your hands with a little flour and compact the mixture like a snowball. Then form four equal-sized balls. Flatten them with a spatula and shape them into patties, meatballs, or sausages. Fry these in the hot oil for about 12 minutes on each side, until dark brown. Turn several times, perhaps for 3 minutes per side. Then remove the patties from the hot oil and drain well on some kitchen paper. Serve with baked potatoes fried in a covered pan (as in my picture). Tip: You can make breadcrumbs from 2-4 slices of toast (double/triple toast). Instead of grated Gouda, you can also chop 4 slices.