Black radish and bean patties

Ingredients for 4 servings:

• 2 radish(s), black
• 2 medium-sized potatoes, floury, cooked
• 1 onion(s)
• 3 garlic cloves
• 140 g dried beans, variety of your choice
• 50 g oat flakes, fine
• 100 g breadcrumbs
• 1 pinch of cumin
• salt and pepper
• Oil for frying
• Herbs of your choice, e.g. parsley, herbs de Provence..)

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 45 minutes

vegan, nut-free, soy-free, lactose-free

Soak the beans in cold water for 12 hours and cook for about 30-60 minutes according to the package instructions until soft. Peel the black radish, grate it finely, sprinkle with a little salt and let it stand for about 10 minutes. In the meantime, finely chop the onion and brown it in a little oil for about 3-4 minutes. Squeeze the water out of the grated black radish and mix it in a large bowl with the cooked beans, cooked potatoes, fried onions, chopped garlic, oats, cumin, salt, pepper and herbs. Knead well with your hands; the consistency should be similar to raw meatballs. Add a little more oats if desired. Season with salt and pepper to taste. Take golf ball-sized balls from the mixture and form them into patties. This works better with wet hands. Heat oil in a pan over medium heat, coat the patties in the breadcrumbs, and fry for a few minutes until golden brown, turning halfway through. Keep warm in the preheated oven until ready to serve. Serve with salad or anything else you’d normally eat with meatballs. We like to serve them with spinach or tomato sauce and boiled potatoes.