Black Bean & Yellow Squash Fritters with Avocado Salsa

These crispy fritters are a fantastic way to use yellow squash. Black beans provide protein, while avocado salsa adds freshness.

Protein: 1 × 400g tin organic black beans, drained

Serves: 4 | Cooking Time: 30 mins

Fritters

  • 1 tin black beans, drained and rinsed
  • 300g yellow squash, grated
  • 100g carrots, grated
  • 1/2 brown onion, finely diced
  • 1 egg
  • 1/2 cup plain flour
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper
  • Olive oil for frying

Avocado salsa

  • Remaining 1/2 avocado, diced
  • 200g tomatoes, chopped
  • 1 tbsp lemon or lime juice
  • Salt and pepper

  1. Grate yellow squash and squeeze out as much moisture as possible using a clean tea towel.
  2. Place black beans in a large bowl and roughly mash with a fork, leaving some texture.
  3. Add grated squash, carrot, onion, egg, flour, cumin and paprika.
  4. Season and mix until combined. If the mixture is too wet, add another tablespoon of flour.
  5. Heat olive oil in a large frying pan over medium heat.
  6. Spoon portions into the pan and flatten gently into patties.
  7. Cook for 4–5 minutes each side until golden, firm and cooked through.
  8. Meanwhile, combine avocado, tomato and lemon juice. Season.
  9. Serve fritters topped with fresh avocado salsa

Vegan option: Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 10 minutes).

Family tip: Serve in burger buns or wraps for a fun meat-free burger night.

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