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White Bean, Carrot, and Mint Fritters with Yoghurt Dressing

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Makes 24


  • 1 finely chopped, red onion
  • 2 cloves of crushed garlic
  • 1 red chilli, finely chopped and deseeded
  • 400g of canned cannellini beans, rinsed and drained
  • 2 eggs
  • ½ cup of self -raising flour
  • 2 large carrots, peeled and finely grated
  • 1 finely grated zucchini
  • ¼ cup of roughly chopped mint leaves
  • 1 tablespoon of olive oil
  • 80g of Greek, natural yoghurt
  • 1 teaspoon of lemon zest



  • Spray a non -stick frying pan with olive oil, over medium heat. Sauté onion until soft. Add garlic and chili, stirring until fragrant. Once cooked, set aside to cool
  • Place the cannellini beans and eggs into a food processor. Blend until smooth. Transfer mixture to a large bowl and stir in flour, until well combined. Add onion mix and stir until well combined.
  • Heat olive oil in a non-stick frying pan over medium to high heat. Spoon a heaped tablespoon of mixture into pain, cooking 5-6 fritters at a time. Cook 2 minutes each side, or until golden and cooked through. Continue until all the batter has been cooked
  • Combine Greek yoghurt, mint, and lemon zest.
  • Serve each fritter with a dollop of yoghurt dressing