Butter bean fritters with yoghurt dip
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Turn a can of simple butter beans into a batch of tasty fritters with a few pantry staples. With 2 fritters per serve, pair with a ZeroPoint salad for the perfect lunch.
Ingredients
Canned butter beans, rinsed and drained
1 400g can, (1 x 400g can)
Green shallot(s)
4 individual, roughly chopped, plus extra, to serve
Garlic
1 clove(s), roughly chopped
Fresh mint
¼ cup(s), chopped
Harissa paste
2 tsp
Ground cumin
1 tsp
Ground paprika
1 tsp
Fresh lemon rind
1 tsp, finely grated
99% fat-free, plain or natural yoghurt, unsweetened
150 g
Lebanese cucumber
1 medium, finely diced
Fresh green chilli
1 whole, finely chopped
Lemon juice
1 tbs
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper.
2
Place butter beans, shallots, garlic, 2 tablespoons mint, harissa, cumin, paprika and rind in a food processor. Season with salt and pepper, then process until well combined. Shape the mixture into 8 balls, flatten into patties and place onto prepared baking tray. Bake for 15 minutes, or until lightly golden.
3
Meanwhile, to make dip, mix yoghurt with two-thirds of the cucumber, chilli and remaining mint in a small bowl. Stir in lemon juice and season with salt and pepper. Top with remaining cucumber and chilli.
4
Serve fritters with yoghurt dip and extra sliced shallot.
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