Monday, 1 March 2021

Cheddar & White Bean Fritters with Cucumber Dip

These fritters are simple and tasty and made with everyday ingredients..


They go really well with fried eggs for a nice brunch or simply with this cucumber dip.


(Makes 10)

2 tins cannellini beans, drained and rinsed
1 heaped tbsp gluten free flour
1 shallot, diced
1 level tbsp dried mixed herbs
75g grated cheddar
Salt & pepper
Olive oil for frying

For the cucumber dip:
250g greek yogurt
1/2 a cucumber
1/4 lemon
Salt & pepper


Mash the beans in a large bowl then add the shallot, flour, herbs, cheddar and season well with salt and pepper. Mix well with a wooden spoon to combine. 

Heat a tablespoon of oil in a large frying pan (medium heat) and fry small handfuls of the fritter mixture for 10-15 minutes until firmed up, turning them halfway through. Leave plenty of space between each fritter as they will spread out a bit. 

Once cooked, allow them to cool slightly to firm up.

For the cucumber dip, grate the cucumber then pat it dry with a couple of sheets of kitchen towel to get rid of the excess liquid. Add the yogurt and cucumber to a bowl and mix together, stir through the juice of the lemon quarter and season with salt and pepper. 



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