The Polish for these is kotlety z fasoli – cutlets from beans.
The word kotlety(plural) comes from the Italian word cotoletta(singular) for cutlet or chop.
Phaseolus vulgaris, common bean, originated from Central and South America, where it was cultivated as early as 6,000 BC in Peru and 5,000 in Mexico. it was introduced to the Old World by the Spanish and the Portuguese.
It is a legume which means it is a plant that has its seeds contained in a shell or pod.
Most of the recipes in my books use dried beans and they are prepared by soaking them overnight and then boiling them for the required amount of time.
For ease I usually use tinned beans.
You can use haricot beans (wash off the sauce from baked beans), cannellini (white kidney) beans, butter beans and many others.
2 tins of beans
butter for frying the onion
1 teaspoon of mixed herbs or Italian herbs
1 – 2 tablespoons of potato flour
Salt & ground black pepper
Sunflower oil for frying
Chop the onion into small pieces and gently fry in butter.
Leave to cool completely.
Rinse and drain the beans from the tins.
Pat the beans dry with kitchen roll or a clean tea towel.
Mash the beans until you have a thick smooth paste.
Add the onions and the mixed herbs.
Add the egg and mix well.
Add the potato flour to make the mixture thick.
Add salt & ground black pepper
Cover a plate or board with dried breadcrumbs.
Make flattened balls from the mixture – coating them on all sides with breadcrumbs.
Fry the fritters in hot sunflower oil.
They can be kept warm in the oven whilst you cook them in batches.
They can be reheated in the oven at GM5 – 190°C – for around 15 minutes.
Bean Fritters with Peppers & Chilli
This is a variation on the above recipe – to the mixture as above you add – 2 chopped peppers & 1-2 medium chillies or 2-3 small chillies, which have all been softened by gently frying in some butter and then added to the onion mixture. You can also add some chilli flakes.
Continue as above