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Dec 14, 2017 Recipes AMC Team 75 views

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



About The Author - AMC Team

Our team consists of doctors, nurses, program assistants, naturopaths and nutritionists that join their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to assist you understand the symptoms you are experiencing and how to relieve them.

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