Posted in Recipes on 14.12.2017

Baked Haricot Bean and Vegetable Fritters

prep: 15 mins / cook: 1 hour 30 mins / inactive: 0 mins / total: 1 hour 45 mins / quantity: 4 fritters Print recipe?

Do you get food cravings? Are they always the same thing or does it vary? Just lately I can’t get enough savoury flavours. And things with crunch. Don’t get me wrong, there are still those dark DARK times I could sit with a whole apple tart tatin, a tub of ice cream, a spoon and no-one to help me eat it. Tart tatin has, and always will be, one of my very favourite desserts.

But I think because we juice quite a bit (at least once a day) I more often now crave texture and something not sweet. And these fritters are all that and more. Packed full of protein thanks to the Haricot Beans from Hodmedod’s and bursting at the seams with veggie flavours – well almost anyway, these fritters hold their shape SO well!

Carrots, spring onions and fresh basil combine wonderfully with the natural bean flavour and texture and then everything is given a lift with a hint of garlic and fresh basil

All encased in a wonderfully crisp ‘shell’. I can attest that these are just as good cold the next day as hot out of the oven. I made 4, ate 2 of them almost immediately and didn’t even give Phil the chance to try the 2 leftover as I scoffed them the next day too.

It’s currently the mad Christmas rush here – when did Christmas become such hard work? – and I’ve not had the chance to make them again but it’s definitely going to happen soon! I’ve actually been thinking about them in those wistful hungry moments when I’ve been SO busy I didn’t get chance to eat lunch yet and the thing I’m probably developing that day is sweet/still too hot/meant for breakfast. Though I do often eat breakfast things for lunch too. And dinner. You too huh?

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Baked Haricot Bean and Vegetable Fritters

prep: 15 mins / cook: 1 hour 30 mins / inactive: 0 mins / total: 1 hour 45 mins / quantity: 4 fritters

Ingredients

125g Hodmedod’s Red Haricot Beans
1 carrot
4 spring onions
handful fresh basil leaves
1/2 tsp garlic powder
salt and pepper
2 slices wholemeal bread
3 eggs

Instructions

Put the haricot beans in a small saucepan, cover with cold water, bring to the boil then simmer for 50 minutes. Keep an eye on the water level and top up if they're starting to boil dry. Give a quick stir occasionally too
While they're cooking, peel and grate the carrot, slice the spring onions and shred the basil, putting everything into a large bowl. Add the garlic powder, a few good grinds of black pepper and a good pinch or two of salt
Blitz the slices of bread in a food processor to breadcrumbs. Add to the bowl with the carrot etc. Don't wash the processor bowl up yet!
When the haricot beans are cooked, drain then rinse under cold water to halt further cooking. Then tip them into your food processor and give a few quick pulses till they're chopped - not too finely, you still want some chunky bits!
Tip these into your bowl with the other ingredients and give everything a really good stir till it's all well combined
You'll want to put your oven on now - 180 Fan / 200 C / 400 F / Gas 6 and put a piece of parchment or a silicon mat onto a medium sized baking tray
In a small bowl or jug crack the eggs, give a quick whisk and these to your bowl, mixing well one last time
Divide the mixture roughly into four, then using your hands shape each quarter into a round patty. Put them on your baking tray
Bake for 40-45 minutes till the outside is firm and crispy
Enjoy hot or cold!