Butter bean fritters with yoghurt dip
Butter beans, canned, drained and rinsed
1 can(s), 400g size can, (1 x 400g can)
4 individual, roughly chopped, plus extra, to serve
1 clove(s), roughly chopped
¼ cup(s), chopped
Fresh lemon rind
1 tsp, finely grated
99% fat-free plain yoghurt
1 medium, finely diced
Fresh green chilli
1 whole, finely chopped
- Preheat oven to 200°C. Line a baking tray with baking paper.
- 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.
- 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.
- Serve fritters with yoghurt dip and extra sliced shallot.