Mexican Vegetable Fritters

Serves 1 | Prep time: 10 mins | Cooking time: 12 mins

INGREDIENTS

• 1/4 cup zucchini, grated
• 1/4 cup red capsicum, chopped
• 1/2 small onion, finely chopped
• 1 Tbsp fresh coriander
• 1/4 cup black beans (canned, rinsed and drained)
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/4 cup besan (chickpea) flour
• 1 Tbsp nutritional yeast flakes
• 1-2 Tbsp water

METHOD

1. Lightly fry onions in a little oil.
2. Place the onions, zucchini, capsicum, coriander and beans in a food processor and blitz to make a chunky mixture. Transfer the mixture to a bowl and mix in the cumin and pepper.
3. Combine the besan flour and yeast flakes with the water separately, then stir through the vegetable mixture to create a creamy, sticky batter.
4. Heat a nonstick pan and drop two heaped tablespoonfuls at a time onto the pan, turning and browning on both sides.
5. Delicious served with avocado and salsa (optional)!