Page 71 - IFSO Cookbook interno VOL4 2026.indd

Bean Patties with Curry Dip International

Healthy Recipes Vol. 4

● Add all the prepared ingredients to the beans. Add the egg and mix everything well.
Mix in the oat flakes until a malleable mixture is formed. Season with salt to taste.
● Cover the mixture and leave to stand in the refrigerator for about 20 minutes so that
the oat flakes swell and the mixture becomes firmer.
● Then form into evenly sized patties and lightly sprinkle the outside with oat flakes or
coat them in the flakes.
● Heat the canola oil in a pan. Fry the bean patties over a low heat (around 150°C or
300°F) for about 15 minutes, turning them carefully several times until they are
golden brown and crispy on the outside and cooked through on the inside.
Curry dip
● Mix the yogurt and curd cheese until smooth. Stir in the curry powder and season with salt
and freshly ground black pepper. Leave to infuse in the refrigerator until ready to serve.

Nutritional Analysis
The nutritional values were calculated using the Nutritional Software (www.nutritional-software.at)
Total
weight Carbo-
Iron
Ingredient used in Kcal Protein Fat hydrate Sugars (mg) Calcium Fiber
(mg)
(g)
(g)
(g)
(g)
recipe (g)
(g)
Bean patties
Kidney beans 250 73 5 0 9 0 1 28 5
Parsley, fresh 10 6 0 0 1 0 0 18 0
Walnut kernels 50 367 8 35 3 3 0 8 1
Carrot 40 16 0 0 3 3 0 8 1
Celery 50 11 1 0 1 1 0 40 1
Onion 40 12 0 0 2 2 0 9 1
Chicken egg, raw 70 96 8 7 1 1 1 36 0
Oat flakes 50 181 6 4 30 0 2 8 3
Canola oil 10 90 0 10 0 0 0 0 0
Table salt 2 0 0 0 0 0 0 5 0
Garlic, raw 5 7 0 0 1 0 0 2 0
Curry dip
Plain yogurt, 3,6% fat 100 67 4 4 4 4 0 135 0
Curry powder 5 17 0 0 2 2 1 12 0
Curd cheese, 10% fat 100 82 11 2 4 4 0 88 0
Table salt 2 0 0 0 0 0 0 5 0
Black pepper 5 15 1 0 3 2 1 22 1

Total prepared 654 1038 46 62 64 23 9 454 15
Prepared per serving 164 260 11 16 16 6 2 114 4

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