Updated Apr 15, 2016Chatelaine
1 tbsp and 1 tsp
thinly sliced red cabbage
small avocados, cut into wedges
frozen green peas, thawed
canned romano beans, drained and rinsed
green onions, thinly sliced
- WHISK mayonnaise with white vinegar, sugar and 1 tsp fresh thyme in a large bowl. Add red cabbage, avocados and parsley. Toss until well coated.
- STIR all-purpose flour with baking powder and salt in a large bowl. Whisk in water, 1 tbsp canola oil and egg. Stir in green peas, romano beans, green onions, 1 tbsp fresh thyme and hot-red-chili flakes.
- HEAT 1 tbsp canola oil in a large non-stick frying pan over medium. Scoop 4 2-tbsp fritters into pan. Cook until fritters are golden brown and cooked through, about 2 min per side. Transfer to a paper-towel-lined plate. Repeat with another tbsp of oil and remaining batter. Serve warm.