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Terry's Runner Bean Fritters with Basil & Saffron Mayo

5.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 6-8 mins
  • Difficulty: Very Easy
  • Print:
Terry's Runner Bean Fritters with Basil & Saffron Mayo
 

Ingredients

  • 4 small cooked warm beetroots (wrapped in foil individually and baked 'til soft, 200C gas 6 about 35 minutes)
  • 2 tsp seed mustard
  • 4 tbsp chopped fresh basil
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 500g young runner beans, strings removed and sliced very thinly on a long angle
  • 250g chickpea flour
  • 1½ tsp baking powder
  • 1 heaped tsp of ground turmeric
  • salt and ground black pepper
  • 6 tbsp chopped fresh parsley
  • sparkling water to mix
  • few strands saffron
  • boiling water
  • 6 tbsp mayo
  • 150-200g dry roasted peanuts, finely crushed
  • 4 tbsp chopped chives

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Method

  • Preheat the vegetable oil to 175°C.
  • Cut the warm beetroot into small wedges and place it into a bowl.
  • Add the mustard, basil, olive oil and season well with salt and ground pepper.
  • Place the beans into a bowl and add the chickpea flour, baking powder, turmeric, salt, pepper and parsley and really mix well.
  • Add enough sparkling water to mix the bean mixture to a wet, soft mixture. The mixture must not be runny.
  • Pull off lumps the size of a small walnut. It's quite nice to see the beans coming out of the soft batter.
  • Drop no more than 4-5 lumps into the hot oil; they will colour quickly due to the turmeric.
  • Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned.
  • Drain well on kitchen paper and keep warm. 
  • Mix the saffron with a bit of boiling water and add the mayo and chopped chives, mixing well.
  • Spoon the beetroot into bowls, then top with the fritters and a dollop of mayo.

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