This vegetarian bean patty dish is from the Little War Cookbook. A guide to economical cooking. Compiled by the women's rights activist, social worker and writer Henriette Fürth on behalf of the Food Commission of the City of Frankfurt am Main in 1915. The booklet was intended to show housewives how they could follow their usual tastes and still cook during the First World War, despite all the restrictions.
500 grams of white beans, cooked
4 carrots, sliced and cooked
50 grams of breadcrumbs
1 egg
1 onion, finely chopped
Some skimmed milk
Pepper
Salt
2–3 tablespoons fat
1. Soak the white beans in water for a day.
2. Cook the beans in the water the next day, or use already preserved and cooked white beans from a jar or tin.
3. Peel the carrots, cut into slices and also boil in water until soft.
4. Pass the beans and carrots through a sieve or mash with a potato masher to desired consistency.
5. Add an egg, breadcrumbs and some milk.
6. Finely chop the onion and stir into the bean mixture.
7. Add salt and pepper.
8. Melt the fat in the pan and fry the patties on both sides until golden.
9. Serve with steamed potatoes or carrots and a tomato sauce.
Tip: Instead of the onion, a bunch of finely chopped chives is also very suitable as a splash of colour in the patties.
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