Cajun veggie fritters with cucumber yoghurt
16 serves
15 m
25 m
Ingredients
- ⅔ cup wholemeal self-raising flour
- 1 tablespoon Cajun spice mix
- 5 eggs, lightly beaten
- ½ cup grated tasty cheese
- 420 g can no added salt four bean mix, drained
- 1 large carrot, grated
- 2 medium zucchini, grated
- 4 green shallots, thinly sliced
- 2 tablespoons olive oil, for pan-frying
- 100 g baby rocket leaves and lemon wedges, to serve
Cucumber yoghurt
- ⅓ cup creamy Greek yoghurt
- 1 small Lebanese cucumber, finely diced
- 1 tablespoon chopped fresh mint (optional)
Method
Step 1
Place flour in a large bowl. Add spice mix and eggs. Stir to make a thick batter. Add cheese, beans, carrot, zucchini and shallots. Season with pepper. Stir until well combined.
Step 2
Heat a lightly oiled, large non-stick frying pan over a medium heat. Add a generous ¼ cup of the mixture, spreading to make an 8 cm fritter. Repeat to make 3 more. Cook about 3 minutes on each side, or until golden brown. Transfer to a tray. Cover with foil to keep warm. Continue with remaining mixture to make 16 fritters in total, lightly re-oiling pan between each batch.
Step 3
To make cucumber yoghurt, combine all ingredients in a small bowl.
Step 4
Serve warm fritters with cucumber yoghurt, rocket and lemon wedges.
Makes 16 fritters - 4 fritters per serve
