Carrot and Red Bean Pancakes

1. 1 Canned red beanspack 400 g ≈ $1.10 80 g
2. 2 Carrots≈ $1.50 per kg 80 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Wheat flour 25 g
5. 5 Breadcrumbs 15 g
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g
8. 8 Sunflower oil 15 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the carrots², season with salt, and let sit for 10 minutes, then squeeze out all the liquid.

2. Drain the beans from the can, pat dry, and blend into a smooth purée with an immersion blender.

3. Finely chop the onion³ and sauté in 5g (1 tsp) of oil for 4–5 minutes until golden.

4. Mix the beans, carrots², onion³, flour, salt, and pepper. Let rest for 30 minutes.

5. Wet your hands and shape small patties, then coat them in breadcrumbs.

6. Fry in a hot oiled pan for 3–4 minutes per side until golden-brown.