BRAZILIAN BEAN AND PRAWN FRITTERS WITH HERB SALAD

 

BRAZILIAN BEAN AND PRAWN FRITTERS WITH HERB SALAD

Serves 4

3 Syns for the whole recipe

400g black-eyed beans, drained
2 cloves of garlic, crushed
4 spring onions, chopped
150g cooked, peeled prawns
100g cooked basmati rice
2 level tbsp. sweet chilli sauce - 3 Syns
2 tbsp. chopped coriander
1 tbsp. white wine vinegar
Bag of baby-leaf herb salad leaves
1 red pepper, deseeded and thinly sliced

In a food processor, blend the beans, garlic and chopped spring onions into a course paste.
Add the prawns and cooked rice and pulse until the prawns are roughly chopped. Season to taste.
Mould the mixture into 12 small burger shapes.
Spray a frying pan well with Frylight and cook in two batches for about 2 minutes on each side or until cooked through and golden brown.
Meanwhile, mix the chilli sauce with the coriander and white wine vinegar and toss together with four handfuls of the salad leaves and the sliced pepper.
Serve as soon as the fritters are heated through.

Especially tasty with HEX Feta cubes on the top.