Bean burgers with celery

Description

Bean burgers with vegetables, turned out juicy, hearty, delicious - and either hot or cold.

Ingredients

Beans

1 cup
Pepper

0.5 piece
The Apium graveolens Dulce

2 piece
Carrots

1 piece
Potatoes

1 piece
Onion

1 piece
Garlic

3 tooth
Cumin

1 tsp
Bread crumbs

5 Tbsp
Olive oil

2 Tbsp
Butter

1 Tbsp
Chicken egg

1 piece
The mixture of peppers
Salt

Cooking

Beans soak overnight, boil according to instructions on the package.

Prepare the vegetables: wash, peel and finely cut into cubes.

Heat in a pan mix butter and olive oil (1 tbsp), saute onion and 2 cloves chopped garlic until transparent.

Then put diced carrots, sweet pepper slices and celery, cook until the vegetables are soft, ~ 2-3 minutes.

Put the boiled beans in a bowl. Add chopped slices of potatoes and preroute until smooth. Do not add water, the consistency should be thick.

Spread the cooked vegetables to the beans. Here you can vegetables blend it or leave it with a bean mass. I left and stirred.

In a bowl add 3 tablespoons breadcrumbs, cumin, ground pepper, and stir the sunflower cutlet mass.

Cutlet mass distributed evenly and form patties. I got 16 pieces.

Coat cutlet in breadcrumbs, sprinkle with oil and put it on a greased baking sheet and send in a preheated t 200 C oven. If you are fast, you can dip the cutlet in beaten egg and then roll in breadcrumbs.

In order to give the meatballs a rich flavor and color, prepare the sauce. Mix 1 tbsp of tomato paste with 3 tbsp boiling water, add 1 squeezed clove of garlic, sugar and salt to taste. You can add ground pepper.

After 10 minutes take out from the oven a baking sheet with meatballs with the sauce on top and sent again in the oven for 5 minutes.

Cutlets are served as a separate dish or with rice and fresh salad. Bon appetit!

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