Snack · Ethiopian · 15 min
Berbere-Spiced White Bean and Leek Fritters
- Calories
- 260
- Protein
- 10g
- Carbs
- 38g
- Fat
- 6g
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)
Method
- 01Soak 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.
- 02Fold 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.
- 03Preheat your oven to 400 deg F (200 deg C). Line a baking sheet with parchment paper.
- 04Shape the mixture into four small, uniform discs. Brush both sides lightly with olive oil to encourage a golden crust.
- 05Bake 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.
- 06Remove 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.
Cook it with the whole plan around it
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