Bean Pancake Pie

1. 1 Canned red beanspack 400 g ≈ $1.10 100 g
2. 2 Sour cream 15%pack 300 g ≈ $1.60 20 g
3. 3 Kefirpack 900 ml ≈ $2.13 50 ml
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Sunflower oil 20 ml
6. 6 Wheat flour 40 g
7. 7 Carrots≈ $1.50 per kg 60 g
8. 8 Onions≈ $1.60 per kg 40 g
9. 9 Mayonnaise 30 g
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Garlic≈ $10.00 per kg 5 g
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the beans, drain them, and mash into a smooth purée with a fork.

2. Add the egg, sour² cream, kefir³, flour, 1g of salt, and 1 tbsp of oil, mixing until thick like pancake batter.

3. Fry thin pancakes in hot oil for 2–3 minutes per side until golden-brown, then cool.

4. Grate the carrot⁷, finely chop the onion⁸, and sauté in oil for 7 minutes until soft; stir in grated garlic¹¹, chopped dill¹⁰, and the remaining salt.

5. Spread each pancake with mayonnaise, layer with the filling, and stack.

6. Let the pie rest for 30 minutes, then slice into portions.