Mashed Bean (Njahi) Fritters

Ingredients

• 2 cups Cooked Njahi (Black Beans), drained
• 1/2 medium Onion, finely chopped
• 1/4 cup Cilantro, chopped
• 1 teaspoon Ginger, grated
• 2 cloves Garlic, minced
• 1/4 teaspoon Chili Powder
• 1/4 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 cup Chickpea Flour (Besan)
• 2 cups Vegetable Oil, for frying

Instructions

1. 1Place the 2 cups of drained, cooked Njahi (Black Beans) into a large mixing bowl. Using a fork or a potato masher, mash the beans until they are mostly smooth with a few small lumps remaining.
2. 2To the mashed beans, add the 1/2 medium finely chopped onion, 1/4 cup chopped cilantro, 1 teaspoon grated ginger, 2 cloves minced garlic, 1/4 teaspoon chili powder, 1/4 teaspoon cumin, and 1/2 teaspoon salt. Stir all ingredients together thoroughly until well combined.
3. 3Sprinkle the 1/4 cup of chickpea flour (Besan) over the bean mixture. Mix it in thoroughly until no dry flour spots remain and the mixture comes together into a cohesive dough.
4. 4Using your hands, scoop out about 1 1/2 tablespoons of the bean mixture for each fritter. Gently flatten each portion into a small patty, approximately 1 1/2 inches (4 cm) in diameter and 1/2 inch (1.25 cm) thick.
5. 5Pour the 2 cups of vegetable oil into a 10-inch (25 cm) deep frying pan or a medium heavy-bottomed pot. Heat the oil over medium heat until it reaches 350°F (175°C); if you do not have a thermometer, a small piece of the bean mixture dropped in should sizzle immediately and float to the surface.
6. 6Carefully place 4 to 5 patties into the hot oil, ensuring they do not overcrowd the pan. Fry the patties for 3 to 4 minutes per side, turning once, until they are golden brown and crisp on both sides.
7. 7Using a slotted spoon, remove the golden brown fritters from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining patties, allowing the oil to come back to temperature between batches if needed. Serve the Mashed Bean (Njahi) Fritters warm.

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