West African Bean Fritters

1 1/2 cups Macro black eye beans (cooked, rinsed and drained)
1 large egg
2 tablespoons chopped organic onion
2 to 3 teaspoons chopped organic ginger
1 tablespoon Herbies chopped organic jalapeño chili
1/2 teaspoon sea salt
1/4 cup Old Time Bakery organic dry bread crumbs (gluten-free available)
1/4 cup Macro cornmeal
organic safflower oil
Ginger Tomato Dipping Sauce (recipe follows)

1. Process black eye beans, egg, onion, ginger, jalapeño chili and salt in food processor or blender until smooth. Transfer mixture to a medium bowl. Stir in breadcrumbs.
2. To shape fritters, roll 1 tablespoon of the mixture into a ball or oval shape; coat lightly with cornmeal. Repeat with remaining mixture.
3. Heat oil in medium saucepan to 180° C. Fry fritters, 4 or 5 at a time, until browned, about 2 minutes. Drain on paper towels; keep warm in 100° C oven until ready to serve.
4. Spoon Ginger Tomato Dipping Sauce in center of small plates; arrange fritters on sauce.

Makes 4 servings (6 fritters each).

TIP: Fritters may be rolled and coated several hours before cooking; refrigerate, covered.

Ginger Tomato Dipping Sauce

1/2 can (400gm size) Muir Glen organic diced tomatoes, undrained
1 cloves organic garlic
2 tablespoons chopped organic onion
1 tablespoon Herbies organic chopped jalapeño chili
1 tablespoon chopped organic ginger
1/2 teaspoon sea salt 1 teaspoon organic safflower oil

1. Process all ingredients, except oil, in food processor or blender until smooth. Sauté sauce in oil in small skillet until thickened, about 5 minutes.

Makes about 3/4 cup