Carrot and white bean cutlets

1. peel and grate the carrots on small mesh, put them in a larger bowl.

2.Blend beans together with oil, chopped onion, garlic and ginger.

3) Transfer the bean paste to the grated carrots, add the spices, loose cooked semolina, bread crumbs (or oatmeal) and roasted sunflower seeds and mix thoroughly until the ingredients are combined.

4. preheat the oven to 220°C, and form the cutlets with moistened hands and place on a baking sheet lined with baking paper. Bake for about 30-40 minutes, and halfway through, gently turn them to the other side by leveraging them with a spatula. At the end, turn on the thermo function to make the chops extra crispy. Be careful not to let them dry out too much, though.