Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bean mixture
For the crumb coating
To deep-fry the bean fritters
Prawn salad
How it's done
Bean mixture
Puree the beans with all the other ingredients up to and including the pepper, mix in the breadcrumbs. Divide the mixture into 12 portions, shape into oval fritters.
For the crumb coating
Empty the flour and breadcrumbs each into a shallow dish. Beat the egg in a deep dish. In batches, toss the bean fritters in the flour, then in the egg and finally in the breadcrumbs, press firmly on the crumb coating.
To deep-fry the bean fritters
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep-fry the bean fritters for approx. 4 mins. per batch until light brown. Remove the bean fritters with a slotted spoon and drain on paper towels.
Prawn salad
Heat the oil in a non-stick frying pan. Fry the prawns for approx. 2 mins. on each side, remove, season with salt. Mix the tomatoes, shallot, parsley, oil, lime zest and juice in with the prawns. Serve the prawn salad with the bean fritters.
| Serve with: | Chilli sauce |
|---|
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