about 20 medium cutlets
Preparation time: 35-40 minutes.
- 2 x 14 oz / 2 x 400 g canned kidney beans
- 3 bigger onions
- medium zucchini
- 3 tsp curry powder
- salt to taste (1-2 tsp)
- ¾ cup / 100 g whole-wheat flour
- oil for cooking
Drain and rinse the beans, put them into a bigger bowl and mash them with a fork or use your hands to do the job (I prefer the last option). Add finely diced onions and zucchini along with curry powder, salt and whole-wheat flour. Mix carefully with your hands or with a fork. Heat up the pan, pour a couple of tablespoons of oil on it, form medium cutlets with your hands and cook them in hot oil until crispy on both sides. Serve with potatoes and gravy, as a burger or just on a bread with a little bit of mild mustard.
