White bean, carrot and mint fritters with yoghurt dressing
(at time of publication)
- olive oil spray
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 1 long red chilli, seeded, finely chopped
- 400g can cannellini beans, rinsed, drained
- 2 eggs
- ½ cup self-raising flour
- 2 large carrots, peeled, grated
- 1 courgette, grated
- ¼ cup chopped mint, plus 1 tablespoon extra
- freshly ground black pepper
- 1 tablespoon olive oil
- 80g ( cup) natural yoghurt
- 1 teaspoon lemon zest
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.
Make it gluten free: Use gluten-free self-raising flour.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0g
Dietary fibre 1g
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