Bean schnitzel à la Frajo

Ingredients for 4 servings:

• 2 cans kidney beans
• 100 g breadcrumbs
• 1 bunch of spring onions
• 100 g Gouda, young
• 4 eggs
• 2 cloves garlic or some garlic powder
• salt and pepper
• curry powder
• Paprika powder, sweet or hot, to taste
• 3 tbsp Flour, more if needed
• 1 egg(s)
• some milk
• 4 tbsp breadcrumbs, more if needed
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

delicious alternative to pork, poultry or veal

Wash the beans and mash them into a paste in a bowl. Season generously with pepper, salt, curry powder, and paprika. Add the eggs, finely chopped spring onions, finely chopped garlic, and breadcrumbs and mix everything well. Let the mixture rest for at least 15 minutes so the beans can absorb the flavor of the spices. Finally, add the finely diced Gouda cheese and mix everything well again. Tip: Do not use grated Gouda cheese, as the cheese will melt completely and combine too intensely with the mixture, resulting in a tough schnitzel. Form the mixture by hand into small schnitzel-like flatbreads and then send them through the breading line. “Breading line” means that the first bowl contains a little flour, the second bowl contains an egg beaten with a little milk, and the third bowl contains breadcrumbs. Then fry the schnitzels in neutral oil (e.g., rapeseed oil). The frying process doesn’t take long, as the schnitzels don’t need to be cooked inside. They should just be hot and crispy. They go great with delicious fried potatoes or freshly fried chips.