Soybean and vegetable patties

Ingredients for 2 servings:

• 100 g soybeans, dried
• Water for soaking
• 350 ml broth
• 1 egg(s)
• ½ zucchini
• ½ onion(s)
• 1 garlic clove(s)
• Parsley
• salt and pepper
• chili
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 20 minutes

Soak the soybeans for 24 hours and drain. Boil in the broth for about 1.5 hours. Then mash well with a hand masher or puree. The soybeans weigh about 270g after cooking. Return the mixture to the pot and use the residual heat from the stove to evaporate any remaining liquid for 10 minutes. Stir constantly! You may want to mash the soybeans by hand afterward. Transfer the beans to a bowl and let them cool slightly. In the meantime, grate the washed zucchini and use a kitchen towel to remove as much moisture as possible. Finely chop the onion, press the garlic clove or chop it very finely. Wash and chop the parsley. Mix all the vegetables together and season well. Now stir the whole egg into the still warm bean mixture. Mix the vegetables with the beans. Form small, firm balls, pressing the dough together slightly in your hands. Heat 1 tablespoon of oil per pan until thoroughly heated. Flatten the balls in the pan to form round discs about 1 cm thick. Fry them vigorously for 2-3 minutes on each side. Only when the underside is thoroughly browned should you carefully flip the patty over in one go. If necessary, fry the sides as well. Reduce the heat to low and let it simmer in the pan for another 4-5 minutes to heat the inside. If the mixture is too runny and difficult to form into balls, stir in some wheat bran. Serve with salad.