Red Pepper and Bean Falafel |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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these crispy bean cakes are divine when stuffed in a salad filled pitta and drenched in lemon mayo Ingredients:
75 g green beans, chopped |
2 tablespoons vegetable oil |
1 red pepper, deseeded and chopped |
4 garlic cloves, crushed |
2 teaspoons mild chili powder |
425 g red kidney beans, drained and rinsed |
75 g breadcrumbs |
1 egg yolk |
plain flour, for dusting |
vegetable oil (for frying) |
4 tablespoons mayonnaise |
1 grated lemon, rind of |
1 teaspoon lemon juice |
Directions:
1. Boil the green beans for 3 mins until cooked but still crunchy, drain and set aside.
2. Heat the oil in a frying pan and fry the pepper, garlic and chilli powder for 2 minutes.
3. Place the pepper mix in a food processor and add the kidney beans, egg yolk and breadcrumbs. Blend until coarsely chopped and add the green beans and seasoning if desired. Blend until mixture comes together.
4. Divide the mixture into 8 and using floured hands shape the mix into patties.
5. heat the oil and fry the cakes for about 3 mins each side, remove and drain.
6. Make the mayo by mixing all the ingredients and serve with the hot patties.
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