John Myers
Ingredients for 2 servings:
- 300 g potatoes, peeled
- 1 can kidney beans, 240 g drained weight
- 200 ml soy milk (soy drink)
- Salt
- 1 large carrot(s)
- 1 m.-large zucchini
- 1 tsp mixed herbs, frozen
- 1 m.-sized onion(s)
- 2 garlic cloves
- 40 g margarine
- 2 tbsp mustard
- salt and pepper
- ½ liter vegetable broth
- 90 g flour
- Oil for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
very rich in protein
Dice the peeled potatoes and bring to a boil in a pot, cover with water and a little salt, and simmer for about 15 minutes. Open the can of kidney beans, empty into a sieve, drain well, rinse, and set aside. In the meantime, peel the carrot and zucchini, trim off the thick ends, and cut into small cubes. Peel and finely chop the garlic. Peel the onion and cut into small cubes. Set the herbs to hand. Melt about 20g of margarine in a large pot and sauté half an onion until translucent. Add the carrots and zucchini, garlic, and herbs, and sauté everything with a little water and 2 teaspoons of vegetable stock for about 15 minutes. Season with salt and pepper. For the mustard sauce, heat the remaining margarine in a pot and melt it, add the mustard, and sauté briefly. Stir in 30g of flour and mix everything well. Stir in the vegetable stock, bring to a boil. Season with salt and pepper, and set aside. Drain the potatoes and let them drain well. Place the kidney beans in a bowl and add the soy milk. Puree everything until smooth. Mash the potatoes with a potato masher and mix well with the bean mixture. Knead in 60g of flour and season with salt. Heat the oil in a large pan and, using a tablespoon, drop small heaps of the potato and bean mixture into the hot oil; they shouldn’t be too thick, and fry them on both sides. To serve, arrange a few potato and bean fritters on two plates each, add the carrot and zucchini mixture, and drizzle with a little mustard sauce.
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