snack

Berbere-Spiced White Bean and Leek Fritters

Name: Berbere-Spiced White Bean and Leek Fritters
Ingredients: 39.3 g Beans, white, mature seeds, raw (rehydrated and cooked); 23.5 g Leeks, bulb and lower leaf-portion, raw, finely minced; 15.8 g Polenta integrale (Polenta Valsugana); 2.5 g Berbere seasoning blend; 7.5 g Olive oil (for brushing)

Nutrition

260

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Beans, white, mature seeds, raw (rehydrated and cooked)39.3 g

Leeks, bulb and lower leaf-portion, raw, finely minced23.5 g

Polenta integrale (Polenta Valsugana)15.8 g

Berbere seasoning blend2.5 g

Olive oil (for brushing)7.5 g

Instructions

Soak the dried white beans overnight, then simmer in water until completely tender, about 45-60 minutes. Drain well and mash them into a thick, rustic paste using a fork or mortar and pestle.

Fold in the finely minced leeks and the Berbere seasoning blend. Incorporate the polenta integrale to bind the mixture; it should feel like a dense, moldable dough.

Preheat your oven to 400 deg F (200 deg C). Line a baking sheet with parchment paper.

Shape the mixture into four small, uniform discs. Brush both sides lightly with olive oil to encourage a golden crust.

Bake for 15-18 minutes, flipping halfway through, until the edges are deeply golden-brown and the exterior is firm to the touch with a slight crunch.

Remove from the oven and let rest for 2 minutes. Serve warm, perhaps with a squeeze of fresh lemon juice to brighten the earthy, spicy notes of the Berbere.