Makes 24
Makes 24
Ingredients:
- 1 finely chopped, red onion
- 2 cloves of crushed garlic
- 1 red chilli, finely chopped and deseeded
- 400g of canned cannellini beans, rinsed and drained
- 2 eggs
- ½ cup of self -raising flour
- 2 large carrots, peeled and finely grated
- 1 finely grated zucchini
- ¼ cup of roughly chopped mint leaves
- 1 tablespoon of olive oil
- 80g of Greek, natural yoghurt
- 1 teaspoon of lemon zest
Method:
- Spray a non -stick frying pan with olive oil, over medium heat. Sauté onion until soft. Add garlic and chili, stirring until fragrant. Once cooked, set aside to cool
- Place the cannellini beans and eggs into a food processor. Blend until smooth. Transfer mixture to a large bowl and stir in flour, until well combined. Add onion mix and stir until well combined.
- Heat olive oil in a non-stick frying pan over medium to high heat. Spoon a heaped tablespoon of mixture into pain, cooking 5-6 fritters at a time. Cook 2 minutes each side, or until golden and cooked through. Continue until all the batter has been cooked
- Combine Greek yoghurt, mint, and lemon zest.
- Serve each fritter with a dollop of yoghurt dressing

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