Bean burgers with béchamel potatoes

Name: Bean burgers with béchamel potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (425 ml) Kidney beans; 1 (approx. 150 g) small zucchini; 1 red onion; 7-10 Tbsp curry, salt, pepper, nutmeg; 6 TABLESPOONS Flour; 1⁄2 Tsp Sambal Oelek; 1 TEASPOON medium hot mustard; 800 g waxy potatoes; 1 (approx. 800 g) Cauliflower; 2 TABLESPOONS vegan margarine; 250 ml Soy cooking cream; 1⁄2 Federation flat-leaf parsley and chives; 4 TABLESPOONS Oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Kidney beans
1 (approx. 150 g) small zucchini
1 red onion
7-10 Tbsp curry, salt, pepper, nutmeg
6 TABLESPOONS Flour
1⁄2 Tsp Sambal Oelek
1 TEASPOON medium hot mustard
800 g waxy potatoes
1 (approx. 800 g) Cauliflower
2 TABLESPOONS vegan margarine
250 ml Soy cooking cream
1⁄2 Federation flat-leaf parsley and chives
4 TABLESPOONS Oil

Directions

1
For the meatballs, pour beans into a sieve and rinse. Mash half the beans with a potato masher. Clean, wash and very finely dice the zucchini. Peel onion and dice very finely.
2
Mix 1 tsp curry and 4 tbsp flour. Knead the beans, remaining beans, diced zucchini and onion, flour mix, sambal oelek and mustard. Season mass with salt and pepper. Cover and chill for at least 1 hour.
3
Peel, wash, halve or quarter the potatoes and cook in boiling salted water for about 20 minutes. Clean cauliflower, cut into florets from the stalk, wash and possibly cut smaller. Add to the potatoes after about 10 minutes.
4
Heat margarine in a pot. Sprinkle with 2 tbsp. flour and briefly sauté lightly while stirring. Add 1⁄4 l water and cooking cream while stirring. Bring to the boil and simmer for about 5 minutes. Wash herbs and shake dry.
5
Finely chop the parsley and cut the chives into fine rolls. Stir the herbs into the sauce. Season to taste with salt, pepper and nutmeg. Drain the potato and cauliflower mixture, mix with the herb sauce and keep warm.
6
Heat the oil in a large frying pan. Form the bean mixture into approx. 8 meatballs, pressing them slightly flat. Fry in the not too hot pan for about 4 minutes on each side until brown. Arrange the meatballs and cauliflower béchamel potatoes.