Bean-Pistachio Boulettes with Kohlraby Slaw

By Sandra Schumann

Prep Time: 30 min
Cook/Bake Time: 10 min

Yield

2-4

Ingredients

155g white beans, pre-cooked

1 small red onion

1 clove of garlic

10g fresh dill

15g fresh cilantro

1 egg

50g grated cheese

3-4 tbsp breadcrumbs

30g roasted and salted pistachios, shelled

oil to fry

For the salad:

1 large carrot

½ bunch of radishes

1 kohlrabi

1 tbsp honey

1 tsp hot mustard

2 tbsp olive oil

½ lime

salt, pepper

Instructions

For the salad, wash vegetables, peel and cut into fine strips. Mix honey, mustard, olive oil and lime juice together and add salt and pepper to taste. Mix the dressing with the vegetables and refrigerate until served.

Puree beans with immersion blender and add to a bowl. Peel onion and garlic and chop finely. Wash herbs, dry and chop finely. Add onion, garlic, herbs, egg, cheese and breadcrumbs to bean puree and mix all together.

Roughly chop the pistachios and add to the bean mixture. Form 4 flat boulettes from the mixture. Heat oil in a pan and roast the boulettes until golden brown about 3-5 minutes per side. Serve with the salad.