Mouthwatering Cajun vegetable fritters

Get ready to indulge in a medley of flavours and textures with these mouthwatering Cajun vegetable fritters! Packed with grated carrot, zucchini, and a delicious four-bean mix, these fritters are bursting with freshness and crunch. The subtle spice of the Cajun seasoning and the nutty goodness of wholemeal flour adds a perfect depth of flavour to the dish.

And let’s not forget the oozy, melted cheese! Served warm with a tangy cucumber yoghurt and a sprinkle of fresh parsley, each bite is a delightful explosion of taste and aroma. So, roll up your sleeves, grab a fork, and let’s dive into this deliciousness!

Makes 16 (serves 4, approx)

Ingredients

• 2/3 cup wholemeal self-raising flour
• 1 tbsp Cajun spice mix
• 5 eggs, lightly beaten
• 1/2 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 tbsp olive oil, for pan-frying
• 100g parsley (optional) and lemon wedges, to serve

CUCUMBER YOGHURT

• 1/3 cup creamy Greek yoghurt
• 1 small Lebanese cucumber, finely diced
• 1 tbsp chopped fresh mint
• 1 tbsp lemon juice
• 1/2 tbsp ground cumin
• Salt and pepper, to taste

Method

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 1/4 cup of mixture, spreading to make an 8cm fritter. Repeat to make three more. Cook for 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 tangy cucumber yoghurt, combine all ingredients in a small bowl.
4. Serve warm fritters with cucumber yoghurt, parsley and lemon wedges.