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Cajun veggie fritters with cucumber yoghurt
heartfoundation.org.au|Helpline 13 11 12

Cajun veggie fritters with cucumber yoghurt

25 minutes (15 minutes)
Serves 4

Makes 16 fritters - 4 fritters per serve

  • 2/3 cup wholemeal self-raising flour
  • 1 tablespoon Cajun spice mix
  • 5 eggs, lightly beaten
  • ½ cup grated tasty cheese
  • 420g can no added salt four bean mix, drained
  • 1 large carrot, grated
  • 2 medium zucchini, grated
  • 4 green shallots, thinly sliced
  • 2 tablespoons olive oil, for pan-frying
  • 100g baby rocket leaves and lemon wedges, to serve

Cucumber Yoghurt

  • 1/3 cup creamy Greek yoghurt
  • 1 small Lebanese cucumber, finely diced
  • 1 tablespoon chopped fresh mint (optional)
  1. Place flour in a large bowl. Add spice mix and eggs. Stir to make a thick batter. Add cheese, beans, carrot, zucchini and shallots. Season with pepper. Stir until well combined.
  2. Heat a lightly oiled, large non-stick frying pan over a medium heat. Add a generous ¼ cup of the mixture, spreading to make an 8cm fritter. Repeat to make 3 more. Cook about 3 minutes on each side, or until golden brown. Transfer to a tray. Cover with foil to keep warm. Continue with remaining mixture to make 16 fritters in total, lightly re-oiling pan between each batch.
  3. To make Cucumber Yoghurt, combine all ingredients in a small bowl.
  4. Serve warm fritters with cucumber yoghurt, rocket and lemon wedges.

Tips

  • Cajun spice mix usually consists of paprika, cumin, oregano, thyme, pepper and chilli. It’s available from major fruit and vegetable stores.
  • In contrast, Cajun seasoning contains similar spice blend but is higher in sodium.
  • Leftover fritters will keep in a container in the fridge for up to 4 days. Reheat in microwave oven just before serving.

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