Kidney bean fritters with garlic cucumber dip and boiled potatoes

Ingredients for 3 servings:

• 2 can/n kidney beans, approx. 400 g each
• 1 onion(s)
• 1 carrot(s)
• 4 tbsp oat flakes
• 1 handful of mushrooms, dried, optional
• Broth powder
• pepper
• Parsley, fresh
• Dill, fresh
• 1 tbsp tomato paste
• 1 cup sour cream, approx. 200 g
• ½ cucumber(s)
• 5 cloves garlic
• 1 shot of milk
• ½ lime(s) or lemon, juice
• Dill, fresh
• Agave syrup or 1 tsp sugar
• salt and pepper
• 6 potatoes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Grate the carrot. Peel the potatoes. Dice the onion. Blend the oatmeal until powdered. Boil the potatoes in well-salted water. Fry the grated carrot and onion in a pan and add the tomato paste, fry briefly, and remove the pan from the heat. Drain the kidney beans and mash with a fork. Add the powdered oatmeal, carrots and onion, dried mushrooms, herbs, broth, and spices. Knead everything well and let it sit for a short while. Meanwhile, grate and squeeze the cucumber. Grate the garlic. Mix both with sour cream, milk, salt, pepper, lime juice, agave syrup, and dill. Now form the meatballs (not too large) and fry them in the pan. The meatballs were truly delicious and even smelled of meat while frying. Another very protein-rich, healthy dish.