Soak soybeans overnight in approx. 800 ml warm water
Clean, wash and pluck the salad into bite-sized pieces. Wash basil, shake dry, pluck leaves from stems. Clean, wash and cut the peppers into strips. Mix salad, 3/4 of the basil leaves and the bell peppers in a bowl. Halve the lemon, squeeze the juice. Season juice with salt, pepper and sugar, fold in 6-8 tablespoons of oil. Finely chop the remaining basil leaves, mix with yoghurt, season with salt, pepper and a little sugar
Drain the soybeans, drain and collect the soaking water. Peel garlic and onion, cut into pieces. Puree soybeans with onion and garlic in portions with a total of 275-325 ml soaking water in the universal chopper. Stir in egg, flour and breadcrumbs, season well with salt, pepper and a little sugar. Clean and wash spring onions, cut into fine rings, stir into the bean mixture
Heat 4 tablespoons of oil in portions in a frying pan. Form 16-20 small thalers from the mixture with wet hands, turn in sesame seeds and fry on medium heat for 4-5 minutes on each side in portions. Remove the finished thalers and keep warm
Mix salad with vinaigrette, season again if necessary. Arrange thaler, salad and some yoghurt dip on plates. Add the remaining dip
Waiting time approx. 12 hours