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Romano bean fritters with creamy slaw. (Photo, Erik Putz.)
Make Meatless Monday a day to look forward to with easy, flavour-packed recipes. On tonight's menu? Colourful bean fritters with creamy avocado slaw.
1/4 cup mayonnaise
2 tbsp white vinegar
1 tsp granulated sugar
1 tbsp and 1 tsp fresh thyme
4 cups thinly sliced red cabbage
2 small avocados, cut into wedges
1/4 cup chopped parsley
1/2 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/3 cup water
3 tbsp canola oil
1 egg
1/2 cup frozen green peas, thawed
1 cup canned romano beans, drained and rinsed
2 green onions, thinly sliced
1/2 tsp hot-red-chili-flakes
WHISK mayonnaise with white vinegar, sugar and 1 tsp fresh thyme in a large bowl. Add red cabbage, avocados and parsley. Toss until well coated.
STIR all-purpose flour with baking powder and salt in a large bowl. Whisk in water, 1 tbsp canola oil and egg. Stir in green peas, romano beans, green onions, 1 tbsp fresh thyme and hot-red-chili flakes.
HEAT 1 tbsp canola oil in a large non-stick frying pan over medium. Scoop 4 2-tbsp fritters into pan. Cook until fritters are golden brown and cooked through, about 2 min per side. Transfer to a paper-towel-lined plate. Repeat with another tbsp of oil and remaining batter. Serve warm.
Calories 495, Protein 10g, Carbohydrates 35g, Fat 37g, Fibre 10g, Sodium 469mg.
Excellent source of Vitamin C.