- Ingredients
- 1 onion, roughly chopped
- 2 cloves garlic
- 2 egg whites
- 20ml MAGGI Vegetable Liquid Concentrated Fonds
- 2 jalapeño chilies
- 20g CHEF Fumet de Homard (Lobster Stock)
- 100g MAGGI Coconut Milk Powder Mix
- 10g ginger, peeled and grated
- 1tsp chili powder
- 500g small cold water prawns
- 300 g tinned black eyed beans, drained and rinsed
- Vegetable oil, to fry
Brazilian Black Eyed Pea, Shrimp and Coconut Fritters
Ingredients
Method
Method
Place the onion, garlic, egg whites, vegetable fonds, jalapeño chilies, lobster fumet, coconut milk powder, ginger and chili powder into a food processor.
Blend to a medium paste.
Add the prawns and black eyed peas to the food processor and pulse until coarsely chopped.
Use immediately or allow the mixture to marinade. Divide the mixture into 20 portions and form into patties.
Shallow fry the patties in vegetable oil until both sides are golden brown.
Serve two patties per portion with pickled cucumber and a tomato salad.
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