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Carrot, black bean and coriander fritters with smoky avocado salsa recipe
Carrot, black bean and coriander fritters with smoky avocado salsa recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Quick and healthy vegetarian fritters, ideal for busy weeknights.
Ingredients:
  • 2 x 400g cans no-added salt black beans, rinsed, drained
  • 300g carrot, peeled, grated
  • 1 red capsicum, deseeded, diced
  • 4 long green shallots, thinly sliced
  • 62.50 ml chopped fresh coriander, plus 1 tbsp extra
  • 1 tsp finely grated lime zest
  • 80g (1/2 cup) wholemeal self-raising flour
  • 1/2 avocado, diced
  • 200g medley tomatoes, quartered
  • 21.00 gm lime juice
  • 1.25 gm smoked paprika
  • Baby spinach leaves, to serve
Instructions:
  • In a large bowl, gently mash the beans to maintain some texture. Add the eggs and mix until fully combined. Fold in the carrot, capsicum, shallot, coriander, lime zest, cumin, and flour. Season to taste.
  • Heat a large non-stick frying pan over medium-high heat and spray with oil. Cook 1/4-cup portions of the mixture for 2–3 minutes on each side until golden and cooked through. Repeat with the remaining batter, spraying with oil as needed.
  • In a bowl, mix together ripe avocado, fresh tomatoes, tangy lime juice, smoky paprika, and fragrant coriander. Top the crispy fritters with the zesty salsa and delicate baby spinach leaves before serving.

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