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Photo of Butter bean fritters with yogurt & cucumber dip by WW

Butter bean fritters with yogurt & cucumber dip

0
Point(s)
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(s)

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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