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Brazilian bean fritters (acarajé)
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 537
  • Fat about 27g
  • Carbohydrates about 41g
  • Protein about 28g
This is needed
This is needed for 4 people
Bean mixture
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tin white beans (Cirio Bianchi di Spagna)
  • 0.25 tsp red Tabasco sauce
  • a little pepper
  • 0.75 tsp salt
  • 5 tbsp breadcrumbs
For the crumb coating
  • 2 tbsp white flour
  • 100 g breadcrumbs
  • 1 egg
To deep-fry the bean fritters
  • peanut oil, for deep-frying
Prawn salad
  • 1 tbsp olive oil
  • 12 frozen prawn tail, peeled and raw (organic), defrosted, dabbed dry
  • 100 g cherry tomatoes, quartered
  • 0.25 tsp salt
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 shallot, finely chopped
  • 1.5 tbsp olive oil
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and half of the juice
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And that's how it's done
And that's how it's done
Bean mixture
Puree the beans with all the other ingredients up to and including the pepper, mix in the breadcrumbs. Divide the mixture into 12 portions, shape into oval fritters.
For the crumb coating
Empty the flour and breadcrumbs each into a shallow dish. Beat the egg in a deep dish. In batches, toss the bean fritters in the flour, then in the egg and finally in the breadcrumbs, press firmly on the crumb coating.
To deep-fry the bean fritters
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep-fry the bean fritters for approx. 4 mins. per batch until light brown. Remove the bean fritters with a slotted spoon and drain on paper towels.
Prawn salad
Heat the oil in a non-stick frying pan. Fry the prawns for approx. 2 mins. on each side, remove, season with salt. Mix the tomatoes, shallot, parsley, oil, lime zest and juice in with the prawns. Serve the prawn salad with the bean fritters.

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