Veggie sandwich with black bean patty and mojo verde
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual, start 1 day before
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill/Plancha , bowl
Ingredients
• 2 shorter baguettes or 4 very long rolls
• 8 oyster mushrooms
• 2 avocados, sliced
• 2 tomatoes, sliced
• 150 g old cheddar, sliced
For the black bean patty:
(Note: Start preparing one day in advance)
• 500 g black beans, dried
• 3 tbsp oat flakes
• 3 tbsp cornstarch
• 3 tablespoons flour
• 1 dash of Worcestershire sauce
• 1 dash of lime juice
• Salt
• Pepper
• ½ tsp cumin
For the Mojo Verde:
• 150 ml olive oil
• 60 ml red wine vinegar
• 1 green pepper
• 8–10 garlic cloves
• 2 bunches of parsley
• 2 bunches of coriander
• 1 red chilli pepper, deseeded and chopped
• 1 tsp thyme
• 1 pinch of sea salt
• 1 pinch of pepper
More veggies are available in the FIRE&FOOD shop.
Practical FIRE&FOOD accessories are available in our shop!
preparation
➊ For the Mojo Verde, roughly chop the coriander and parsley. Remove the seeds from the peppers and cut into small pieces. Peel the garlic (yes, that's 10 cloves!) and chop finely. Mix in a blender with the thyme, sea salt, pepper and red wine vinegar. Then add the olive oil in a thin stream. Finally, stir in the chilli pepper.
➋ Soak the black beans overnight, then cook in salted water. Drain and cool, mash in a bowl with the remaining ingredients to form a mass that can be used to form patties. Roll out thinly and trim into shape, then fry on the plancha.
➌ Fry the oyster mushrooms. Toast the bread halves and spread the mojo verde on them. Place the mushrooms on the bottom half, cover with avocado and tomato slices and finish with the cheese slices and the top half of the patty.
Freddy: “Licking your fingers is allowed. Feel free to take a look at the vegetarian corner. It’s a healthy alternative to meat and keeps things in balance.”
Recipe by Freddy Boetzelen
The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer and lives in the Allgäu region. The self-confessed globetrotter draws inspiration from the world's most diverse treasure troves for his culinary creations.
Recipe from FIRE&FOOD Magazine 02/2023
