Step 1Spray a medium non-stick frying pan with olive oil and set over medium heat. Sauté onion until soft. Add garlic and chilli; cook, stirring, for 1 minute or until fragrant. Set aside to cool.
Step 2Place cannellini beans and eggs in a food processor; blitz until smooth. Transfer mixture to a large bowl and stir in flour until well combined.
Step 2Add grated carrot, zucchini and mint to bowl. Season with cracked black pepper and stir until well combined.
Step 3Heat half of the olive oil in a large non-stick frying pan over a medium-high heat. Spoon heaped tablespoons of batter into pan, cooking 5–6 fritters at a time. Cook for 2 minutes each side, or until golden and cooked through. Continue with remaining batter to make 24 fritters, adding a little more olive oil if necessary.
Step 4Meanwhile, combine natural yoghurt, extra mint and lemon zest. Serve fritters with a dollop of yoghurt dressing.