These crispy vegetable fritters would have to be one of the easiest meals we’ve made recently. They’re also a perfect meal if you are cooking on a budget. The majority of these ingredients can be found in your fridge or pantry, fried up with a simple batter and served with a delightful yoghurt-based cucumber sauce.
Fritters are a simple, delicious and an excellent way of using up any leftover vegetables so they don’t go to waste.
Prep 20 minutes
Cooking time 10 minutes
Makes 12-16
Ingredients
- 2/3 cup wholemeal self-raising flour
- 1 tbsp Cajun spice mix
- 5 eggs, lightly beaten
- 1/2 cup grated tasty cheese
- 420g can (no-added-salt) four-bean mix, drained
- 1 large carrot, grated
- 2 medium zucchini, grated
- 4 green shallots, thinly sliced
- 2 tbsp olive oil, for pan-frying
- 100g parsley (optional) and lemon wedges, to serve
CUCUMBER YOGHURT
- 1/3 cup creamy Greek yoghurt
- 1 small Lebanese cucumber, finely diced
- 1 tbsp chopped fresh mint
- 1 tbsp lemon juice
- 1/2 tbsp ground cumin
Method
- Place flour in a large bowl. Add spice mix and eggs. Stir to make a thick batter. Add cheese, beans, carrot, zucchini and shallots. Season with pepper. Stir until well combined.
- Heat a lightly oiled, large, non-stick frying pan over a medium heat. Add a generous 1/4 cup of mixture, spreading to make an 8cm fritter. Repeat to make three more. Cook for about 3 minutes on each side, or until golden brown. Transfer to a tray. Cover with foil to keep warm. Continue with remaining mixture to make 12-16 fritters in total, lightly re-oiling pan between each batch.
- To make tangy cucumber yoghurt, combine all ingredients in a small bowl.
- Serve warm fritters with cucumber yoghurt, parsley and lemon wedges.
Nutritional Information (per serving)
None available for this recipe.
