Golden Butter Bean, Zucchini & Beetroot Fritters

Colourful, golden vegetable fritters made with creamy organic butter beans, freshly grated beetroot and zucchini.

The butter beans give these fritters a lovely soft centre, while the outside becomes beautifully golden and crispy. Served with a fresh garden salad and tangy lemon yoghurt dressing.

Serves: 4 | Cooking Time: 40 min

From your OrganicBox:

  • 1 × 400g tin organic butter beans, drained and rinsed (approximately 240g drained)
  • 200g zucchini, grated
  • Approximately 250g beetroot roots from 1 bunch, peeled and grated
  • 150g tomatoes, diced
  • 150g cucumber, diced
  • ½ packet baby spinach
  • ¼ iceberg lettuce, shredded

From your pantry:

  • 2 eggs
  • ½ cup plain flour, plus 1–2 tbsp extra if needed
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 clove garlic, crushed
  • 2–3 tbsp olive oil
  • Salt and pepper to taste

For the lemon yoghurt dressing:

  • ½ cup natural yoghurt
  • 1 tbsp lemon juice
  • 1 tsp olive oil
  • Pinch of salt

  1. Place grated zucchini into a clean tea towel and squeeze out as much moisture as possible. This is important to prevent the fritters becoming too soft.
  2. Drain and rinse the butter beans thoroughly. Allow them to drain well before placing in a large mixing bowl.
  3. Gently mash the butter beans with a fork, leaving some small pieces for texture.
  4. Add grated zucchini, beetroot, eggs, flour, cumin, paprika, garlic, salt and pepper.
  5. Mix until combined. The mixture should be thick enough to hold together when spooned into the pan. If too wet, add another 1–2 tablespoons of flour.
  6. Heat a little olive oil in a large non-stick frying pan over medium heat.
  7. Spoon approximately ¼ cup of mixture per fritter into the pan and flatten gently.
  8. Cook for 3–4 minutes on each side until golden brown and cooked through. Turn carefully, as butter bean fritters are softer than those made with chickpeas.
  9. Continue cooking in batches, adding more olive oil as needed.
  10. Combine tomatoes, cucumber, baby spinach and shredded lettuce in a salad bowl.
  11. Whisk together yoghurt, lemon juice, olive oil and salt.
  12. Serve the golden fritters warm with the fresh salad and lemon yoghurt dressing.

Serving suggestion: Delicious with lemon wedges, avocado or a little sweet chilli sauce.

Vegan option: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested for 10 minutes). Use plant-based yoghurt for the dressing. Add a little extra flour if required to help bind the fritters.

Extra tip: If your beetroot arrives with beautiful fresh leaves, wash and finely chop them to add to the fritter mixture or sauté them separately as a side dish.

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