Romano bean fritters with creamy slaw

Prep 20 min
Total 35 min
Plus Serves: 4



1/4 cup
2 tbsp
white vinegar
1 tbsp and 1 tsp
fresh thyme
4 cups
thinly sliced red cabbage
small avocados, cut into wedges
1/4 cup
chopped parsley
1/2 cup
all-purpose flour
3/4 tsp
1/4 tsp
1/3 cup
3 tbsp
1/2 cup
frozen green peas, thawed
1 cup
canned romano beans, drained and rinsed
green onions, thinly sliced


  • 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 10 g, Carbohydrates 35 g, Fat 37 g, Fibre 10 g, Sodium 469 mg. Excellent source of Vitamin C
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