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Butter bean fritters with yoghurt dip

Butter bean fritters with yoghurt dip

Total Time
30 min
15 min
15 min
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.


Canned butter beans, rinsed and drained

1 400g can, (1 x 400g can)

Green shallot(s)

4 individual, roughly chopped, plus extra, to serve


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


  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.