Budget Bean, Potato and Onion Skillet Timbale with Paprika Parsley Sauce

Instructions

1. 1

   1. Place the potatoes in a pot with water and a pinch of salt. Cook for 10 to 12 minutes until tender but not falling apart. Drain and set aside.

2. 2

   2. Meanwhile, heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add the onion and cook for 8 minutes, stirring, until golden and soft. Stir in the garlic and 1 teaspoon of sweet paprika, and cook 30 seconds more.

3. 3

   3. In a large bowl, mash the cooked white beans with a fork, leaving some texture. Add the cooked potatoes, the onion and garlic mixture, ground oats, the beaten egg, 1 teaspoon salt, and black pepper. Mix well until you have a rustic, even mixture.

4. 4

   4. Heat the remaining tablespoon of vegetable oil in the same skillet over medium-low heat. Spread the mixture in the skillet, pressing with a spatula to form a compact timbale about 1.2 inches thick. Cook for 8 to 10 minutes until the bottom is deeply golden.

5. 5

   5. Using a large plate, carefully flip the timbale and return it to the skillet. Cook for 8 to 10 minutes on the other side until firm and crisp around the edges. If you prefer to finish it in the oven, transfer it to a preheated oven at 200 °C / 400 °F for 10 minutes.

6. 6

   6. For the sauce, combine the plain yogurt, water, fresh parsley, the remaining teaspoon of sweet paprika, and the rest of the salt in a bowl. Stir until creamy and lightly loosened.

7. 7

   7. Serve the timbale hot, cut into portions, with the paprika parsley sauce spooned on top or on the side.