I made this recipe during Tsom, Ethiopia’s fasting period where we only eat plant based and often only once a day. Given this, I like for my dishes to be flavorful and nutrient dense. This recipe was inspired by the delicious sweet corn that was in season, but you can absolutely use canned corn if you cannot find fresh corn.
To save time, I use canned white beans, but you can absolutely use dried beans and soak them. Additionally, this recipe is highly customizable and you can use many different types of spices (Mitmita, Korerima and more…) I used Brundo Spices Alicha Kimmem blend, a mild savory spice blend that was perfect for this recipe.
Ingredients:
- 1 can of white beans
- ½ cup diced green onion
- 1 think sliced red onion
- 1 tbsp minced ginger garlic paste
- 1 cup of corn
- 1 lemons
- 2 tsp Alicha kimmem
- 1 tsp Korerima
- 1 Jalapeno, deseeded
- Flour
- Cornstarch
- Bessobela oil (½ cup of olive oil steeped in Bessobela - link here)
- Mitmita chili oil (link recipe here)
- ½ cup Neutral Oil
Steps:
- Sautee green onions, ginger garlic paste, and alicha kimmem in a pan with olive oil.
- Add in your white beans and let cook for 5 minutes.
- Add in a bowl and let cool.
- Add in your thinly sliced red onion, corn, and deseeded finely diced jalapeno.
- Add in your korerima and salt to taste.
- Add in ½ cup of flour and mix. Shape into patties, dip in mixture of flour and cornstarch, and set aside.
- Freeze patties for around 30 minutes to an hour to allow shape to hold.
- Fry in oil of choice. Garnish with lemon zest and juice, serve with mitmita chili oil for extra heat! Enjoy!
