Vegan "smoked salmon" patties

Ingredients for 3 servings:

• 350 g carrot(s)
• 6 g nori sheets
• some water, hot
• 10 ml lemon juice
• 5 ml vinegar
• 330 g giant beans, white, cooked
• ¾ tsp pepper
• 1 ½ tsp smoked salt
• 1 tbsp, heaped dill
• 6 g locust bean gum
• 30 g breadcrumbs
• n. B. Oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegetarian

Wash, clean, and cut the carrots into pieces. Sauté in salted water until soft. Place the nori sheets in a small bowl and pour a large amount of hot water over them; let them swell. Place the carrots in a mixing bowl with the nori, lemon juice, and vinegar and puree until smooth. Place the beans in a blender and puree until fine or coarse, as desired. Add the spices and beans to the carrot puree and mix thoroughly. Then stir in the breadcrumbs and locust bean gum. Let stand for 10 minutes to thicken the mixture. Add more breadcrumbs and locust bean gum, if desired. Form the mixture into 6-8 patties and fry in a pan with cooking oil for about 8 minutes on each side until golden brown. If desired, you can also coat the patties with breadcrumbs. The smoked salmon patties can be served with remoulade sauce and boiled potatoes or as a fish burger in a burger bun with lettuce, tomato, cucumber and remoulade sauce.