Crispy, golden-brown pancakes made from a spiced kidney bean batter, served with a tangy tomato reduction.
Drain and rinse the canned kidney beans, then mash them thoroughly in a bowl.
Mix the bean mash with flour, baking powder, paprika, and dried parsley to form a thick batter.
Shape the batter into small flat rounds.
Heat a pan over medium heat and cook the pancakes for 4 minutes per side until golden brown.
Simmer the tomato sauce in a small pot with tomato paste for 5 minutes to thicken.
Serve the warm pancakes with the thickened tomato sauce drizzled on top.
MesitaMia
Plan meals together
Try it now