Fish Fritters with Bean Rice and Tomato Salad
Golden fish fritters with a soupy bean rice and a fresh tomato and red onion salad.
Ingredients
- 1 pack of Neutura Fish Fritters (10 × 60 g)
- 1 tin of cooked red kidney beans (about 400 g)
- 250 g of long-grain rice
- 1/2 onion, chopped
- 1 clove of garlic, chopped
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of tomato purée
- 3 ripe tomatoes
- 1/2 red onion, thinly sliced
- 1 tablespoon of vinegar
- Fresh coriander, salt and pepper to taste
Method
- Heat 1 tablespoon of olive oil in a pan and gently fry the onion and garlic until translucent. Add the tomato purée and the beans with their liquid and bring to the boil.
- Add the rice with 500 ml of hot water and salt. Cover and cook over a low heat for about 15 minutes, until the rice is cooked and still slightly soupy.
- Cook the fritters in a frying pan, in the oven or in the air fryer until golden (check the time and method on the pack).
- Cut the tomatoes into wedges and add the red onion, the remaining olive oil, the vinegar, salt and coriander. Toss and leave to stand for 5 minutes.
- Serve the fritters with the bean rice and the tomato salad.
Key Ingredient
Neutura Product Used