Cucumber-Patty Skillet with Red Beans

Ingredients

• 600 g diced cucumbers (2 medium cucumbers)
• 2 onions
• 225 g red beans (1 can)
• 1 tbsp oil
• 250 g mixed ground meat
• Salt
• ground pepper
• 140 g corn kernels (1 can)
• clear vegetable broth (instant)
• 4 tbsp sweet-sour chili sauce
• 1 bunch parsley
• 2 tbsp canned mandarin segments
• 4 tbsp mandarin juice

Instructions

1. 1.

   Peel the cucumbers, halve them and scrape out the seeds with a spoon. Cut the cucumbers into pieces. Peel the onions and slice them into wedges. Rinse the beans in a colander under cold water and let them drain.

2. 2.

   Heat oil in a large skillet. Brown the ground meat until crumbly. Season with salt and pepper. Add the onions and cucumbers and sauté for a few minutes. Stir in the beans and corn.

3. 3.

   Mix the broth with chili sauce and mandarin juice, then pour over the mixture. Stir well and season with salt and pepper. Simmer gently for 10 minutes. Rinse the parsley, pat dry, and tear into leaves.

4. 4.

   Finally fold in the mandarin segments and parsley, warming everything briefly before serving.