The best vegan patties

Ingredients for 4 servings:

• 60 g green spelt meal
• 40 g couscous
• 160 ml water
• 1 can kidney beans, à 225 g drained weight
• 220 g chestnuts, cooked, alternatively cooked potatoes
• 1 onion(s)
• 1 garlic clove(s)
• 50 g psyllium husks
• 1 ½ tbsp mustard
• 2 tbsp parsley, fresh or dried
• 25 g cornstarch
• 1 tbsp tomato paste
• herbal salt
• pepper
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Boil the water in a kettle and pour it over the green spelt meal and couscous. Let the grains soak for about 20 minutes. Drain the kidney beans. Peel and finely chop the onion. Peel and finely chop the garlic. Chop the chestnuts or potatoes and the beans. Heat 1 tablespoon of oil in a saucepan and sauté the onions and garlic. Remove the pan from the heat and add the beans, chestnuts or potatoes, psyllium husks, mustard, parsley, tomato paste, cornstarch, and the soaked green spelt and couscous mixture. Knead the mixture vigorously with your hands and add enough water to form firm patties. They shouldn’t crumble! Season the patty mixture generously with herb salt and pepper and season to taste. I formed 14 patties from the mixture. Add a little oil to a pan and fry the patties over medium heat for about 4 minutes on each side until golden brown. Add a little oil now and then. You can certainly vary the recipe and perhaps use sun-dried tomatoes, olives, corn, peppers, zucchini, etc.