These easy cannellini bean basil fritters can be served as a simple snack, added to a veggie wrap or added as a light protein in a salad.
They can be cooked in just a few minutes in a frying pan or oven baked to make them slightly healthier. The crisp on the fried ones looks more appetising, but I promise they’re equally delicious both ways.
Nutritional Information
This recipe makes 10 fritters, the following information is based on a five fritter serving. Each serving contains 10.5g of protein, 8.6g of fibre and just 210 calories. Five fritters also contain a whopping 65% of the recommended daily amount of vitamin K and 3mg of iron.
Ingredient Choices and Substitutions
I’ve opted for cannellini beans here for no specific reason, any white beans will work in this recipe, and they’re going in the food processor, so the initial size and texture don’t matter a great deal.
The flaxseed is an egg replacer for binding. I haven’t tried this recipe with any other egg replacers but can’t see any reason why it wouldn’t work with an alternative if you happen to have another favourite.
How to store, reheat and does it keep?
They can be kept in the fridge for 4-5 days once cooked. To reheat the fritters in the oven, line a baking tray with greaseproof paper and cook at 190c for 7-8 minutes to warm them back through and keep them crispy. They can also be eaten cold. While they can be reheated in the microwave, this method isn’t recommended as they’ll likely get too soggy and lose their crispy edge.
Cannellini Bean Basil Fritters Recipe
Fresh basil white bean fritters with just five ingredients (plus salt and pepper).
This recipe is gluten free, dairy free, soy free and vegan friendly. It does contain nuts.
Cannellini Bean Basil Fritters Recipe
Ingredients
- 1 can cannellini beans drained and rinsed
- 25 g fresh basil roughly chopped
- 3 cloves garlic roughly chopped
- 2 tbsp Pimp My Salad Cashew Parm
- 1 ½ tbsp flaxseed + 4 ½ tbsp water
- Salt
- Pepper
- 2 tbsp corn flour for your hands
Instructions
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Mix your flaxseed and water in a small pot and set aside for a few minutes.
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Preheat your oven to 190℃ and line a baking tray with greaseproof paper (if baking).
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Add your beans, garlic and basil to a food processor and mix on low until your basil is evenly mixed with your beans.
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Then add the flax eggs and cashew parm along with a black pepper to taste and a pinch of salt.
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Mix again on low to combine.
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Get your corn flour ready by flouring your hands then spreading the rest on a clean surface or chopping board.
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Take roughly a tbsp of mix in your hands and shape into a ball and lightly roll your ball in the flour to lightly coat, then flatten to a thin fritter. The mix should be firm enough to hold shape but will be very sticky when you first remove it from the food processor. If you have too much flour on your fritters once flattened, gently brush off the excess with a pastry brush, or lightly tap them on your prepared surface. Repeat until you’ve used up all of your mix, you should end up with 10 fritters.
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If frying, add a tsp of neutral cooking oil to a large frying pan and spread your fritters evenly over the base of the pan, cook for 5-6 minutes on each side until the edges are crisp and golden. If frying, you’ll need to set them aside for a few minutes to firm as they lightly cool before serving – they’re fragile when freshly out of the pan.
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If you’re oven baking them, cook for 15-20 minutes until cooked through and golden, turning half way. They won’t be quite as golden in the oven, but they will be more firm when they’re fresh out of the oven, so they don’t need any additional cooling time prior to serving.
Serve and enjoy.
Until tomorrow,
Sophie
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