Tasteful Carrot, black bean and coriander fritters with smoky avocado salsa Recipe

Ready in 40 minutes, these healthy vegetarian fritters make a perfect weeknight meal.
Carrot, black bean and coriander fritters with smoky avocado salsa
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.


  • 2 x 400g cans no-added salt black beans, rinsed, drained

  • 2 eggs

  • 300g carrot, peeled, grated

  • 1 red capsicum, deseeded, diced

  • 4 long green shallots, thinly sliced

  • 1/4 cup chopped fresh coriander, plus 1 tablespoon extra

  • 1 teaspoon finely grated lime zest

  • 1 teaspoon ground cumin

  • 80g (1/2 cup) wholemeal self-raising flour

  • 1/2 avocado, diced

  • 200g medley tomatoes, quartered

  • 1 tablespoon lime juice

  • 1/2 teaspoon smoked paprika

  • Baby spinach leaves, to serve


  • Step 1

    Place beans in a large bowl and mash, keeping some texture. Add eggs and stir until well combined. Stir through carrot, capsicum, shallot, coriander, lime zest, cumin and flour. Season.

  • Step 2

    Spray a large non-stick frying pan with oil and heat over medium-high heat. Add 4 x 1/4-cups of mixture and cook fritters for 2–3 minutes each side or until golden and cooked through. Repeat with remaining batter, spraying with a little of the remaining oil as necessary.

  • Step 3

    Meanwhile, combine avocado, tomatoes, lime juice, paprika and extra coriander. Serve fritters topped with the salsa and baby spinach leaves.

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