Zucchini fritter pitas with tzatziki
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Time to make:
$3.65 per serve
(at time of publication)
Full ingredients list:
4 large zucchini, roughly grated
400g can cannellini beans rinsed, drained
1/2 cup fresh breadcrumbs
2 eggs, lightly beaten
1 oak leaf lettuce, leaves reserved
1/2 cup small mint leaves
2/3 cup low-fat tzatziki
4 wholemeal pita pockets,warmed, halved
Nutritional information (per serve)
Instructions and steps:
Step 1 Squeeze grated zucchini of excess water, then pat dry with paper towel and set aside.
Step 2 Put cannellini beans in a large bowl and mash with a fork until almost smooth. Add reserved zucchini, breadcrumbs and egg to bean bowl; stir to combine.
Step 3 Spray a large non-stick frying pan with cooking oil; set over medium heat. Drop 1/4 cupfuls
of bean mixture into pan, slightly flattening with a spatula. Cook fritters in batches for 2–3 minutes per side, or until set and golden. Repeat process with remaining mixture to make 16 fritters.
Step 4 Divide fritters, lettuce, mint and tzatziki among pita-pocket halves and serve.
You can replace the oak leaf lettuce and tzatziki with baby cos lettuce and low-fat Greek-style yoghurt.
About this recipe
First published: March 2014