White bean, carrot and mint fritters with yoghurt dressing

Instructions

1 Spay a medium non-stick frying pan with olive oil and set over medium heat. Gently fry onion until soft. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant. Set aside to cool.

2 Place cannellini beans and eggs in a food processor and blitz until smooth. Transfer mixture to a large bowl and stir in flour until well combined.

3 Add carrot, courgette and mint to bowl. Season with pepper and stir until well combined.

4 Heat half of the oil in a large non-stick frying pan over a medium-high heat. Spoon heaped tablespoons of batter into the pan, cooking 5-6 fritters at a time. Cook for 2 minutes each side or until golden and cooked through. Continue with remaining batter to make 24 fritters, adding a little more oil to pan if necessary.

5 Meanwhile, combine yoghurt, extra mint and lemon zest. Serve fritters with a dollop of yoghurt dressing.