Ready in 40 minutes, these healthy vegetarian fritters make a perfect weeknight meal.

Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 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

Method

• 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.