INGREDIENTS:
• about 1 glass of red beans
• 2 medium potatoes
• about 4 tbsp. Flour
• 0.5 bundle of finely chopped greens
• 1/3 tsp. Asafoetidae
• 1/3 tsp. Coriander
• 0.5 tsp. Garam-masala
• ghee or vegetable oil
• salt and pepper to taste
PREPARATION:
1. Beans soaked for the night. In the morning, drain the water and boil (just in case, leave a little broth from the beans). Smash it into paste using a blender.
2. Boil the potatoes in a peel, then clean and mash in a puree
3. Mix beans and potatoes. Add all the other ingredients except the oil. Mix well. If necessary, add a little broth from the beans, the mass should be sticky, so that it was easy to make cutlets from it.
4. Form cutlets and fry them from both sides in oil to a ruddy crust. Also these cutlets can be baked in the oven.
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