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Mexican Fritters with Risotto - Dinner 4 two or 6...

Updated: Jul 13, 2020


3 onions

1 tsp salt

3 small tins of different types of beans

3 tsp ground cumin

1/2 tsp ground cloves

2 mugs chickpea flour.

2 chopped up red peppers

4 chopped up tomatoes

2 small chopped up courgettes

3 tsp of fresh grated turmeric (or 2 tsp of turmeric powder)

2 tbsp of oil

500 g of rice

1 tsp of salt.


For the fritters

Dice the onions and add the salt, the beans (drained), ground cumin, ground cloves and chickpea flour. With your hands or a spoon, mix everything well until you have a lumpy dough. Shape them however you would like and shallow fry them in medium heat until golden brown and crispy on both sides.

For the risotto

On a pan in high heat - add a drizzle of olive oil and fry the red peppers, the tomatoes, the courgettes and the turmeric for 5 minutes. Once this are soft add the rice and fill it with water until it rises 3 cm above the rice, and don't forget the salt(1 tsp should be enough)! Cook in low heat for approximately 15 minutes (or until soft).


This is great for a family meal, or even a romantic dinner. You can chop all the ingredients in advance, and leave them ready to cook. If you do, the meal will only take about 15 to 20 minutes to be ready (depending on the number of portions). Remember to serve it straight away.

Enjoy your meal 💚🌱

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