Bulgur kidney bean patties

Ingredients for 4 servings:

• 1 can kidney beans (total content 400 g)
• 4 tbsp, heaped bulgur
• 1 small onion(s)
• 1 tbsp, heaped fried onions
• 1 egg(s)
• 300 ml vegetable broth, strong (large cup)
• 1 handful of sunflower seeds
• Breadcrumbs
• Basil, dried
• Oregano, dried
• Herbs of Provence

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian, simple and delicious

Finely chop the small onion and fry half in a little oil in a pan. Deglaze with a large cup of hot, strong vegetable stock. Add about 4 heaped tablespoons of bulgur, cook for another minute, stir, and let it simmer with the lid on and off the stovetop using the residual heat. There should be no liquid left at the end—otherwise, add a little more bulgur. Rinse the kidney beans under running water in a sieve and then mash with a fork. Roast the sunflower seeds and mix with the mashed beans, the remaining onion, the egg, and the fried onions. Fold in the cooled bulgur and onion mixture and season everything with a generous pinch of basil, a generous pinch of oregano, and Provençal herbs. Knead the mixture with the breadcrumbs until a firm dough forms. Form small patties and bake over medium heat.