Ingredients
400g can cannellini beans, rinsed and drained
400g can chickpeas, rinsed and drained
1 cup coriander leaves
1 medium red chilli, seeded & coarsely chopped
1 clove garlic, crushed
1 egg, lightly beaten
1 tablespoon Jalna Greek Yoghourt
1 cup cooked amaranth or quinoa
⅓ cup (55g) edamame, blanched
⅓ cup (55g) green peas, blanched
1 green onion,finely sliced
Salt & cracked black pepper
Vegetable oil for frying or oil spray
Cornichons, lemon wedges & herb sprigs, to serve (optional)
Quinoa Crust
⅓ cup (60g) lentil or quinoa flour
2 eggs, lightly beaten with 2 tablespoons Jalna Greek Yoghourt
1 ½ cups (100g) quinoa flakes
Horseradish Yoghurt
1 cup (250g) Jalna Greek Yoghourt
1 ½ tablespoons prepared horseradish, or to taste
1 ½ tablespoons lemon juice
Salt and cracked pepper, to taste
Method
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Puree cannellini, chickpeas, coriander, chilli, garlic, egg and yoghourt in a foodprocessor until coarsely mashed but mixture holds together.
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To cook amaranth: Bring 1 cup water or stock & ⅓ cup amaranth to the boil. Reduce heat and simmer 15 minutes with lid on. Turn heat off and leave for 10 minutes, covered. Drain any excess liquid. Makes 1 cup.
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Place mixture in a large bowl and add amaranth or quinoa, edamame, green peas, green onion, salt and pepper.
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Shape approximately ¼ cup of mixture into balls and flatten slightly. Dip into flour, dusting off excess, dip into egg & yoghourt mix, then roll in quinoa flakes.
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Shallow fry over a medium heat or spray fritters with oil and bake on a baking traylined with baking paper in 220C/200C fan forced oven, for 20 minutes or until golden, turning halfway through. Serve with horseradish yoghourt, lemon wedges and herb sprigs.
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To make horseradish yoghourt, place all ingredients in a bowl & whisk to combine.This is an edited recipe extract provided by Jalna.
