Mixed Beans Tempura (Kakiage)

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Tinned chickpeas		50g
Tinned black eyed beans		50g
Tinned kidney beans		50g
Tinned black beans		50g
Onion		1
Red pepper		1/2
Tempura flour		100g
Vegetable oil for frying		as required
Dipping sauce:
Soy sauce		4 tbsp
Sushi vinegar		4 tbsp

Method

Prep

10min

Cook

10min

Drain the beans and put in a bowl.

Cut the onion and red pepper into 1cm dice.

Mix the tempura flour with 140ml iced water in a large bowl. Add the beans and vegetables and mix well.

Scoop spoonfuls into hot oil 170C.

Fry until lightly brown then transfer to a serving dish alongside the dipping sauce.

Tips & Note

●You can use any beans
●If you can't find Japanese tempura flour, you can use Goldenfry:Chip-shop Batter instead
●Adding dices of thick sliced ham also works very well

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