Kidney Bean Patties with Yogurt Dip

Ingredients

• 1 Red Onion
• 1 clove garlic
• 1 Carrot
• 4 tbsp olive oil
• 15 g tomato paste (1 tbsp)
• 60 g rolled oats (4 tbsp)
• 60 g walnuts (4 tbsp)
• 20 g Parsley (1 bunch)
• 500 g kidney beans (canned; drained weight)
• Salt
• Pepper
• paprika powder
• ground cumin
• 1 Zucchini
• 5 g marjoram (0.25 bunch)
• 300 g Greek yogurt (10% fat in milk)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and finely chop the onion, garlic, and carrot. Heat 2 tbsp of oil in a pan. Sauté the onion, garlic, and carrot over medium heat for 3 minutes. Add the tomato paste and roast for 2–3 minutes.

2. 2.

   Meanwhile, finely grind the rolled oats in a mill or with a mortar. Finely chop the walnuts. Wash, dry, and chop the parsley. Mash the kidney beans with a fork.

3. 3.

   Combine all prepared ingredients in a bowl and season with salt, pepper, paprika powder, and cumin. Knead vigorously with your hands to form 12 small patties. Heat 1 tbsp of oil in a pan. Fry 6 patties at medium heat for 3 minutes on each side. Place the patties in a baking dish and bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for 10 minutes.

4. 4.

   Meanwhile, peel, wash, and finely grate the zucchini. Wash and chop the marjoram. Mix the grated zucchini with marjoram, yogurt, and lemon juice, season with salt and pepper. Serve the kidney bean patties with the yogurt dip.