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‘Fish’ and Chips

Ingredients

  • 200g cannellini beans (or whatever beans you have, white is best), rinsed and drained
  • 4 Large potatoes, boiled and mashed
  • 2 Chai eggs
  • 1/2 medium lemon, zested
  • 2 tablespoons arrowroot flour
  • 1 cup buckwheat flour (for rolling)
  • 2 small shallots or one small onion, finely diced
  • 2 tablespoons chopped fresh parsley (or dried – just use less)
  • 1 tbs of Braggs organic sea kelp delight seasoning or 1/4 a sheet of nori (sushi roll) broken down into flakes. For fishy taste haha!

Directions

 

1. In a processor grind the cannellini beans.
2. Add the rest of the ingredients and stir to combine (except Buckwheat flour).
3. Form into patties, roll in the buckwheat flour, and chill in the fridge for 30 minutes or overnight.
4. Heat a large pan over medium heat, and a small amount of olive oil. Fry patties gently for about 8 minutes each side until brown and cooked through. Serve with lemon and a small amount of salt if you have to,¬†and of course ‘Vando’s chips’.

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