White bean, carrot and mint fritters with yoghurt dressing
Nutrition Info.(per serve)
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
1/2 cup self-raising flour
2 large carrots, peeled, grated
1 courgette, grated
1/4 cup chopped mint, plus 1 tablespoon extra
freshly ground black pepper
1 tablespoon olive oil
80g ( cup) natural yoghurt
1 teaspoon lemon zest
Total fat 2g
Saturated fat 0g
Dietary fibre 1g
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.