Acarajé with 'Ensalada Bacalo' and Avocado Cream

Serves: 4


For the acarajé fritters:

  • 350g mung beans
  • 1 onion, finely grated
  • Little salt
  • Sunflower oil for deep frying

For the salad:

  • 50ml olive oil
  • Juice of 2 lemons
  • 300g cooked and sliced purple potatoes
  • 2 hard boiled eggs, sliced on an egg slice
  • 25g capers, rinsed
  • 2 shallots, finely chopped
  • 1 tbsp chopped coriander
  • 180g diced avocado
  • 60ml double cream


For the fritters:

  1. Soak the mung beans in water overnight.
  2. Peel them and dry them by rubbing on kitchen paper, or in a cloth to remove their skins.
  3. Place the peeled beans in a blender, with the onion, a good pinch of salt and a spash of water; blend until an even firm paste is formed.
  4. Heat the oil to 180c in a large pan or fryer, then drop spoonful’s of the bean mix gently into the oil. Fry until golden and cooked through then drain well on kitchen paper.

For the salad:

  1. Place the avocado in a blender and blitz to a pulp; transfer to a bowl, add the cream, beat together and season to taste.
  2. Whisk the olive oil and lemon together in a bowl then carefully stir in remaining ingredients, adjust seasoning.
  3. Dress the potato salad on serving plates, top each with some fritters and a good dollop of avocado cream to one side.

All products marked in bold are available to purchase through Vegetarian Express.