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Beans burgers, zucchini, sage

ingredients

servings

4

Iodized salt

1 pinch

Extra virgin olive oil

4 spoons

Yellow corn flour

50 oz

Turmeric

to taste

Shallots

1 half

Fresh sage

4 leafs

Courgette

1 unit

Cannellini beans

150 oz

second courses from Italy

Beans burgers, zucchini, sage

Beans burgers, zucchini, sage

vegan high in fiber high in potassium with good fats

ready in

12 hours 45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Beans burgers, zucchini, sage

Crunchy cannelloni bean meatballs for your #bambini. Beans burgers can be consumed as a single dish or used to make a sandwich.

Beans burgers, zucchini, sage step 1

step 1

Soak the beans the evening before, when they are ready to be rinsed and put them in a pot of pressure for 20 minutes by whistle (or for 40 minutes with traditional cooking).

Beans burgers, zucchini, sage step 2

step 2

Drain and keep a few spoonfuls of baking water that you can use later.

Beans burgers, zucchini, sage step 3

step 3

Blend the beans with zucchini cut into washers. Combine shrimps, sage and turmeric, smoothie and salt salt. If necessary add some boiling water to the beans to make the creamy mixture.

Beans burgers, zucchini, sage step 4

step 4

Helping with your hands form your burgers, put them in corn flour and sprinkle them with oil.

Beans burgers, zucchini, sage step 5

step 5

Cook the burgers of beans, zucchini and sage 5-6 minutes per side on a non-stick frying pan.

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