for 4 person

Bean mixture

1 tin	white beans (Cirio Bianchi di Spagna)
1	shallot, finely chopped
1	garlic clove, finely chopped
¼ tsp	red Tabasco sauce
¾ tsp	salt
a little	pepper
5 tbsp	breadcrumbs

For the crumb coating

2 tbsp	white flour
100 g	breadcrumbs
1	egg

To deep-fry the bean fritters

peanut oil, for deep-frying

Prawn salad

1 tbsp	olive oil
12	frozen prawn tail, peeled and raw (organic), defrosted, dabbed dry
¼ tsp	salt
100 g	cherry tomatoes, quartered
1	shallot, finely chopped
2 tbsp	flat-leaf parsley, finely chopped
1 ½ tbsp	olive oil
1	lime, rinsed with hot water, dabbed dry, use a little grated zest and half of the juice

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.

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