Description
A delicious twist on comfort food, these Cheesy Veggie Bean Fritters are packed with flavor, texture, and a joyful crunch, perfect for any occasion.
Ingredients
Scale
- 1 (15 oz) can kidney or black beans, rinsed
- 1 medium zucchini, grated
- 1/2 red bell pepper, finely diced
- 1 large egg
- 1/2 cup grated cheddar cheese
- 1/2 cup wholemeal self-raising flour
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- Olive oil, for cooking
Instructions
- Prepare the beans: Place the rinsed and drained kidney beans in a large mixing bowl. Using a fork, mash them until mostly smooth, but keep some small chunks for texture.
- Prepare the veggies: Grate the zucchini and bell pepper, then wrap them in a clean kitchen towel. Squeeze out as much moisture as possible and add them to the bowl with the mashed beans.
- Combine everything: Add the egg, grated cheddar cheese, wholemeal self-raising flour, ground coriander, and onion powder to the mixing bowl. Mix until well combined and has a thick batter consistency.
- Heat the skillet: Preheat a skillet over medium-high heat and lightly spray with olive oil.
- Cook the fritters: Scoop tablespoon-sized portions of the batter into the pan, cooking for 1 to 2 minutes per side or until golden brown and cooked through.
- Serve warm: Enjoy warm on their own or with your favorite dipping sauce.
Notes
Make sure to pat dry the grated zucchini to prevent sogginess in your fritters. Store fritters in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Global
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg