Page 70 - IFSO Cookbook interno VOL4 2026.indd

Bean Patties with Curry Dip

Philipp Buttinger, BSc
Chef and Dietetian, Bachelor of Science in Health Studies (BSc)
Salzkammergut-Klinikum Gmunden,
Department of Clinical Nutrition (specialised in metabolic bariatric surgery)
Province of Upper Austria.
Austria
This dish is only suitable for long-term nutrition after completing a dietary build-up.
Beans, vegetables, and nuts should be well cooked and finely processed. The patties
should be cooked until soft and chewed thoroughly. The dip has a creamy consistency
and is generally well tolerated. Individual tolerance should be taken into account.

Preparation
Number of servings: 4
Preparation time: 40 minutes,
15 minutes baking time
Ingredients
● 1-250 g can kidney beans (8-9 oz)
● 1 tablespoon fresh parsley to taste
● grated walnut kernels (50 g or 2 oz)
● 1 medium carrot, raw (40 g)
● 50 g celery, raw
● 1 medium onion, raw (40 g)
● 1 piece chicken egg, raw (70 g) Nutritional Facts
● 3-4 tablespoon oat flakes (70 g or 3 oz) serving (rounded)
● 1 tablespoon canola oil (10 g) ● Calories: 260 kcal
● 1 teaspoon table salt ● Total Protein: 11 g
● 1 piece garlic, raw (5 g) ● Carbohydrate: 16 g
● 100 g plain yogurt or non-fat Greek Of which sugars: 6 g
yogurt (3-4 oz)
● ½ teaspoon curry powder ● Fat: 16 g
● 100 g curd cheese (3-4 oz) ● Iron: 2 mg
● 1 teaspoon table salt ● Calcium: 114 mg
● Freshly ground pepper to taste ● Fiber: 4 g
Cooking instructions
● Rinse the kidney beans well in a sieve and drain thoroughly. Then mash them roughly
in a bowl so that they still retain some texture.
● Wash and peel the vegetables. Finely dice or grate the carrot, celery, and onion. Chop
the garlic very finely. Finely chop the parsley. Roughly chop the walnut kernels.

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