- 300 g of boiled and peeled beets
- 200 g boiled white beans from Spain
- 200 g potatoes
- 30 g tahina (sesame cream)
- bread crumbs
- Sesame seeds
- extra virgin olive oil
For the recipe of bean and beetroot biscuits with sesame sauce, boil the potatoes for about 30-40 minutes from boiling. Blend the beans with the beets. Mix the tahina with the juice of 12 lemon, a pinch of salt, 30 g of oil and 20 g of water by hand or with the immersion mixer, making a sauce. Drain the potatoes, peel them, mash them with the potato masher and mix them with the beetroot puree, a pinch of salt and 120-150 g of breadcrumbs: adjust the quantity to make the mixture hard enough to be shaped by hand. Form 8 large meatballs, flatten them at the poles to create biscuits; pass them in sesame seeds and heat them in the oven at 180 ° C for about ten minutes. Serve with the sesame sauce and the mixture to taste.
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