Veggie meatballs with potato and vegetables in béchamel
very easy
50 mins
50 mins
Ingredients
- 1 can(s) (425 ml) Kidney beans
- 1 (approx. 150 g) small zucchini
- 40 g Wholemeal wheat flour
- 1 TEASPOON Curry Powder
- 1 red onion
- 1/2 TEASPOON Sambal Oelek
- 1 TEASPOON Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g Potatoes
- 800 g Cauliflower
- 2 TABLESPOONS Butter or margarine
- 20 g Flour
- 250 ml Vegetable broth
- 250 ml Milk
- 7-10 Tbsp freshly grated nutmeg
- 1/2 bunch Parsley and chives
- 4 TABLESPOONS Sunflower oil
Directions
- 1
Pour the beans into a sieve and rinse with cold water and mash half of the beans. Wash, clean and finely dice the zucchini. Mix wholemeal flour and curry. Peel and finely dice the onion.
- 2
Knead the beans and remaining beans, diced onion, zucchini, sambal oelek, mustard and flour mixture. Season with salt and pepper. Chill the bean mixture for at least 1 hour.
- 3
Peel and wash the potatoes, cut into small pieces depending on their size and cook in boiling salted water for about 20 minutes. Clean the cauliflower, cut into florets from the stalk, wash and cut the florets into small pieces depending on their size.
- 4
Add to the potatoes after about 10 minutes.
- 5
Melt the fat in a pot. Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, let it boil for about 5 minutes, season with salt and nutmeg.
- 6
Wash herbs, shake dry, pluck leaves from the stems and chop finely. Cut chives into fine rolls. Add the herbs to the sauce, except for a little bit for sprinkling. Add the potato and cauliflower vegetables to the sauce and keep warm.
- 7
Heat the oil in a large frying pan. Form the bean mixture into approx. 8 burgers, pressing them lightly together and frying them in the not too hot pan for approx. 8 minutes while turning. Arrange vegetables and meatballs
Nutrition Facts
390 kcal
52 g
13 g
17 g
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