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 tbsp and 1 tsp
thinly sliced red
, cut into wedges
, drained and rinsed
, 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.