Meatless Monday: Red Kidney Bean Fritters

In the spring, the fields around where I live began to turn yellow.  It seems that rapeseed is becoming a really popular crop, at least here in Yorkshire. It also seems to be making the bees very happy, which makes me happy, as the decline in bees is a concern for our planet. In July and August the flowers turn to pod and are ready to be harvested to make rapeseed oil. Rapeseed oil has a lower saturated fat content compared to olive oil and is rich in omega 3, 6 and 9 so good for cholesterol levels, brain and heart. Another advantage of rapeseed is that it does not denature easily at high temperatures to produce harmful free radicals. It has a light, delicate, slightly nutty flavour so why not try give it a try.

Serves 2-3

1 can red kidney beans, well drained
1/2 onion, peeled and minced
1 clove garlic, minced
4 tbsp sweetcorn
1 tbsp flaxseed
1 tbsp spelt flour
1/2 tsp chilli flakes (optional)
Rapeseed oil for shallow frying

Place the onion and garlic in a blender.  Add the carrot, sweetcorn, and red kidney beans. Lightly blend so that some beans remain whole. Stir in the chilli flakes, flaxseed and flour. Heat the oil in a frying pan and add spoonfuls of the mixture.  Flatten with the back of a fish slice.  Fry 3-4 minutes on each side until crispy on the outside, soft in the centre.  

Serving suggestion-with a salad, guacomole and pittas.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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