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50 g Wheaty VEGANKEBAB Curry50 g white kidney beans (tinned)100 g spinach1 small onion1 tbsp cooked pearl barley1 tbsp breadcrumbs1 tbsp soya flour2 tbsp soya cream2 thin slices of white breadvegetable stock (powder)pepper, nutmegchopped parsley
Chop up the VEGANKEBAB Curry, spinach and onions. Lightly braise the onions. Dice the bread and toast it. Mix the soya flour with the soya cream.
Mix all the ingredients up and knead into a firm dough, season generously!
If needed, thicken with some breadcrumbs. Form the patty and fry both sides until crispy.