Cannellini Bean, Courgette & Harissa Fritters
Preparation
10 mins
Cooking
10 - 12 mins
Ingredients
-
400g
courgette
-
600g
cannellini beans
-
2
minced garlic cloves
-
20g
fresh chopped chives
-
20g
fresh chopped parsley
-
4 tbsp
grated vegetarian parmesan (or vegan alternative)
-
1 tbsp
harissa paste
-
2
large eggs, lightly beaten (or vegan egg replacer)
-
120g
panko bread crumbs
-
Olive oil, for frying
-
Salt and pepper to taste
Method
- Coarsely grate the courgette, then wrap tightly in a tea towel and squeeze out any excess juice.
- Drain the cannellini beans and place in a medium sized bowl. Mash them roughly so they are just lightly crushed.
- Stir in the grated courgette, minced garlic, chopped herbs, parmesan, eggs and bread crumbs. Mix well and season to taste.
- Divide the mixture into 8 and form into round patties. You can add more bread crumbs to the mix if it is too wet to handle.
- Pour a little olive oil into a shallow frying pan and place on a medium heat.
- Add half the fritters to the pan, frying for 3-4 minutes each side or until golden brown.
- Transfer onto a plate lined with kitchen roll while you cook the remaining four.
- Season and serve warm with a crisp green salad.
