- Ingredients
- 1 onion, roughly chopped
- 2 cloves garlic
- 2 egg whites
- 20ml MAGGI Vegetable Liquid Concentrated Fonds
- 2 jalapeño chilies
- 20g CHEF Fumet de Homard (Lobster Stock)
- 100g MAGGI Coconut Milk Powder Mix
- 10g ginger, peeled and grated
- 1tsp chili powder
- 500g small cold water prawns
- 300 g tinned black eyed beans, drained and rinsed
- Vegetable oil, to fry
Brazilian Black Eyed Pea, Shrimp and Coconut Fritters
Ingredients
Method
Method
Place the onion, garlic, egg whites, vegetable fonds, jalapeño chilies, lobster fumet, coconut milk powder, ginger and chili powder into a food processor.
Blend to a medium paste.
Add the prawns and black eyed peas to the food processor and pulse until coarsely chopped.
Use immediately or allow the mixture to marinade. Divide the mixture into 20 portions and form into patties.
Shallow fry the patties in vegetable oil until both sides are golden brown.
Serve two patties per portion with pickled cucumber and a tomato salad.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
