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Cheesy Veggie Bean Fritters

A delightful combination of vibrant vegetables, hearty beans, and gooey cheese, pan-fried to crispy perfection. Perfect for snacks or meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 fritters
Course: Appetizer, Main Dish, Snack
Cuisine: Fusion, Vegetarian
Calories: 100
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 can (15 oz) kidney or black beans, rinsed and drained Using canned beans saves time, but dried beans can also be used.
  • 1 medium zucchini, grated Look for firm zucchinis without blemishes.
  • 1/2 piece red bell pepper, finely diced Adds a sweet crunch!
  • 1 large egg, room temperature Helps bind the ingredients together.
  • 1/2 cup grated cheddar cheese Use high-quality cheese for better flavor.
  • 1/2 cup wholemeal self-raising flour Substitute regular flour if necessary.
  • 1 teaspoon ground coriander Adds warm flavor; cumin can also be used.
  • 1 teaspoon onion powder Essential for a savory base.
Cooking Ingredients
  • as needed none olive oil For cooking; coconut oil can also be used.

Method
 

Preparation
  1. Mash the rinsed and drained kidney beans in a large mixing bowl until mostly smooth, leaving some small chunks for texture.
  2. Grate the zucchini and red bell pepper, wrap them in a clean kitchen towel, and squeeze out as much moisture as possible. Add to the bowl with the beans.
  3. Add the egg, cheddar cheese, flour, ground coriander, and onion powder to the bowl. Mix until combined, making sure the cheese is evenly distributed.
Cooking
  1. Heat a skillet over medium-high heat and lightly spray with olive oil.
  2. Scoop portions of the batter into the pan and cook for 1 to 2 minutes per side until golden brown.
  3. Serve warm with sauces like ketchup or yogurt.

Notes

Fritters can be stored in the fridge for up to 3 days or frozen for up to 3 months. For a vegan version, replace the egg with a flax egg and use dairy-free cheese.