Kidney Bean Fritters (Vegan, Gluten-free)

Vegan Gluten-free Kidney Bean Burgers Fritters

Since I’ve tried the classic Kiwi corn fritters, I was thinking about variations. I love spicy foods and chilli. So why not make a chilli inspired fritter?

I’ve used chilli-flakes which add a good kick to it. Combined with fried mushrooms and mashed potatoes it is brilliant! :)

The mashed potatoes are without margarine – I’ve tried blended cashews as an alternative and wasn’t disappointed :)

Vegan Gluten-free Kidney Bean Fritters

For 4 portions you’ll need:

For the kidney bean fritters:
1 cup (140g) brown rice flour
1 tablespoon fiber husk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chilli-flakes (or more if you dare ;))
1 can kidney beans
1 red capsicum
1/4 onion
1 cup passata
1/4 cup water

For the mashed potatoes:
700g potato
1/4 cup (40g) cashews, soaked in filtered water for at least 6 hours
1/2 cup of potato cooking water
1/2 teaspoon nutmeg
salt and pepper to taste
some cooking oil (I prefer coconut-oil)

For the mushrooms:

300 g (or more) portobello mushrooms
3/4 onion
2-3 garlic cloves
some cooking oil (I prefer coconut-oil)
salt and pepper to taste

some fresh parsley

Preparation:

Best to start with the potatoes. Peel and wash them, cut into smaller cubes. Place in pot and cover with water. Bring to boil and simmer until soft (ca. 25 minutes).

Vegan Gluten-free Kidney Bean Fritters

In the meantime prepare the mushrooms. Cut them in half a centimetre thick slices, place aside.

Peel and cut the onion into thin slices.

Also peel and chop the garlic into fine slices. Place aside.

Vegan Gluten-free Kidney Bean Fritters

Now it’s a good time to prepare the fritters.

Chop the 1/4 onion into fine cubes.

Wash and cut the capsicum into small cubes.

Vegan Gluten-free Kidney Bean Fritters

In a medium sized bowl, mix the rice flour, fiber husk, baking powder, chilli flakes and salt.

Vegan Gluten-free Kidney Bean Fritters

Add the chopped onion, chopped capsicum as well as passata and water to the bowl and stir well.

Vegan Gluten-free Kidney Bean Fritters

For the mushrooms, heat some oil in a medium sized frying pan. Add the onion and let cook for a few minutes.

Then add the mushrooms. Sprinkle with salt.

Vegan Gluten-free Kidney Bean Fritters

Cook the mushrooms for 10 minutes while constantly stirring. Then they should be simmering in their own juice on a very low heat.

Potatoes should be ready by now. Drain them but keep 1/2 cup of the cooking water.

Mash the potatoes.

Vegan Gluten-free Kidney Bean Fritters

Blend the cooking water with 1/4 cup cashews to a fine cream.

Add to the mashed potatoes and mix in until smooth. Cover with lid and put in a warm spot.

Vegan Gluten-free Kidney Bean Fritters

When the mushrooms start to get drier and start sizzling, add the garlic slices. Cook for a few minutes, stirring constantly. Add the freshly ground black pepper at the end.

Vegan Gluten-free Kidney Bean Fritters

Heat some oil in a large non-stick frying pan and place heaped tablespoon portions of the fritter dough into it.

Vegan Gluten-free Kidney Bean Fritters

Fry both sides until golden.

Vegan Gluten-free Kidney Bean Fritters

Wash and chop the parsley finely. Sprinkle over mashies and mushrooms just before serving up.

Vegan Gluten-free Kidney Bean Fritters

Enjoy! :)

Vegan Gluten-free Kidney Bean Fritters

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