Zucchini and Cannelinni Bean Fritters


Overloaded with zucchini’s? Try this for a quick dinner idea.

Gluten, Dairy and Meat-free

1 can of plain beans, butter or cannelinni are good
1 medium zucchini – grated and squeezed, to remove excess moisture
Big handful of italian parsley – chopped
1/2 a red onion – diced
4 cloves of garlic – crushed
1 tsp of salt and a bit of pepper to taste
1/4 tsp chilli powder or try fresh chilli if you have it on hand
2 eggs
1 Big TBSP of cornflour
1 tsp baking powder

Mix together well and cook in a pan on medium heat with olive oil.

Serve up with a big fresh salad and a squeeze of lemon juice. Easy!

Note: because the zucchini and beans a both quite wet and this recipe only uses cornflour, the texture is a bit more mushy than some fritter recipes and they are ideal cooked and eaten fresh and hot. Β  πŸ™‚


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