This is one of my childhood favorites. I used to eat this green bean omelette with plain rice porridge (congee) and enjoy it very much. Now that I have grown up, some taste and memories just do not go away. Once in a while, I do feel like making this green bean omelette and yes, eat them with rice porridge (congee) still...but now often a more nutritious multi-grain congee (e.g.multi-grain-and-seed congee, millet congee).
I introduced this simple-to-do side-dish (snacks for kids too!) to my friend who wanted ideas in making kid-friendly dishes. And while we were making this, we came up with kid-pleasing shapes (fritters! mini patties!) and it was a hit, naturally.
Green Bean and Carrot Egg Fritters
Ingredients: 15-20 green beans, rinsed and finely diced; 1 tablespoon finely diced carrot; salt, pepper; 3 eggs, lightly whisked
Directions: In a lightly oiled pan, add in green beans and carrot and saute till green beans till tender, adding pinch of salt and pepper to taste. Dish out and set aside to cool. In the bowl of whisked egg, add in cooled beans and carrots and mix thoroughly. Pinch of salt and pepper to the egg-beans-carrot mixture. In the same pan, add a little oil and when heated, scoop the egg mixture with a soup ladle and add into the pan (work in batches, to get fritter-size). Fry the fritters till both sides are lightly browned. Serve as snacks or side-dish.
It is Two for Tuesdays: REAL FOOD.. Yum!
This green bean (legume) fritter recipe also goes to August's MLLA #26, originally created by Susan - The Well-Seasoned Cook.
Tag: green beans, omelette, egg fritters
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