Butter bean fritters with yogurt & cucumber dip
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Turn a tin of creamy butter beans into a batch of tasty fritters with little more than a few storecupboard flavour boosters, then serve with an easy cucumber and yogurt dip on the side.
Ingredients
Butter Beans, cooked
1 can(s), large, drained
Spring Onions
4 medium, trimmed and chopped
Garlic
1 clove(s), roughly chopped
Parsley, fresh
2 tablespoon(s), finely chopped
Sainsbury's Chargrilled Red Pepper Paste
15 g
Ground Cumin
1 teaspoon(s), level
Paprika
1 teaspoon(s), level
Lemon
½ zest(s) of 1
Salad leaves
1 portion(s)
0% fat natural Greek yogurt
150 g
Cucumber
150 g, diced
Chilli, green or red
1 individual, diced
Mint, Fresh
2 teaspoon(s), chopped
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper.
2
Put the butter beans, spring onions, garlic, parsley, red pepper paste, cumin, paprika and lemon zest into a food processor. Season, then blitz until smooth and well combined. Shape the mixture into 8 balls, flatten into patties and put onto the prepared baking tray. Bake for 15 minutes, until just turning golden.
3
Meanwhile, to make the dip, mix together the yogurt with two-thirds of the cucumber, chilli and mint in a small bowl. Stir in the lemon juice and season to taste, then top with the remaining cucumber, chilli and mint.
4
Serve 2 butter bean fritters per person with the yogurt dip and some salad leaves on the side.
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