Brazilian Bean and Prawn Fritters with Herb Salad
Over a year ago
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Ingredients
- 240g drained can black eyed beans
- 2 cloves of garlic
- 4 spring onions chopped
- 150g cooked peeled prawns
- 100g cooked leftover basmati rice
- 2 tbsp oil
- 2 tbsp sweet chilli sauce
- 2 tbsp chopped coriander
- 1 tbsp white wine vinegar
- 100g baby leaf herb salad bag
- 1 red pepper sliced
Accompaniment
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Description
With the FIFA World Cup fast approaching in Brazil, this herb salad with fritters is quick and easy to prepare and cook - a perfect match!
Method
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1
Place the beans, garlic and onions in a food processor and blend to a coarse paste.
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2
Add the prawns and rice and pulse to roughly chop, season.
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3
Mould into 12 patties.
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4
Heat the oil in a large frying pan.
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5
Fry the fritters in 2 batches for 2 minutes on each side until golden.
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6
Meanwhile, mix the chilli sauce, coriander and vinegar together.
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7
Toss into the salad with the peppers.
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8
Serve with salad topped with the fritters.
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