White Bean, Carrot, and Mint Fritters with Yoghurt Dressing

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