Kidney bean burger

Ingredients for 6 servings:

• 1 can kidney beans, 400 g
• 1 can chickpeas, 400 g
• 1 small onion(s)
• 1 clove(s) garlic
• 2 tbsp tomato paste
• 1 tsp mustard
• 1 n. B. Herbs, Italian
• 1 tsp sweet paprika powder
• 1 pinch(s) of cayenne pepper
• 1 tbsp olive oil
• 2 tbsp wheat flour or spelt flour
• e.g. olive oil

Instructions

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

or meatballs or frikadellen

Rinse the kidney beans and chickpeas in a sieve and drain. Then place them in a bowl. Finely dice the onion and add to the bowl. Crush in the garlic. Add all the other ingredients except the flour to the bowl and mash thoroughly with a potato masher. Then stir 2 tablespoons of flour into the mixture with a spoon. If the mixture is still too sticky, simply add a little more flour. Form 6 burger patties or meatballs from the mixture, or divide them into 6 balls. I always flatten them with a spatula; it’s easier that way. The pan should be hot. Only add the olive oil once the patties are in the pan. I fry them over medium to medium-high heat for about two times, 3 minutes on each side, until they are nicely browned. We usually eat them as burgers, but they are also great as meatballs. They are also delicious cold the next day.