Cannellini bean, courgette and harissa fritters

These crispy cannellini bean, courgette, and harissa fritters are a vibrant, protein-packed dish combining mildly spiced harissa with fresh courgette and creamy beans, making them perfect for a light lunch or dinner.

INGREDIENTS

400g courgette
600g Suma cannellini beans
2 minced garlic cloves
20g fresh chopped chives
20g fresh chopped parsley
4 tbsp grated vegetarian parmesan (or vegan alternative)
1 tbsp harissa paste
2 large eggs, lightly beaten (or vegan egg replacer)
120g panko bread crumbs
Olive oil, for frying
Salt and pepper to taste

METHOD

1. Coarsely grate the courgette, then wrap tightly in a tea towel and squeeze out any excess juice.
2. Drain the cannellini beans and place them in a medium-sized bowl. Mash them roughly, so they are just lightly crushed.
3. Stir in the grated courgette, minced garlic, chopped herbs, parmesan, eggs, and breadcrumbs. Mix well and season to taste.
4. Divide the mixture into 8 and form into round patties. You can add more bread crumbs to the mix if it is too wet to handle.
5. Pour a little olive oil into a shallow frying pan and heat over medium heat.
6. Add half the fritters to the pan and fry for 3-4 minutes on each side, or until golden brown.
7. Transfer onto a plate lined with kitchen roll while you cook the remaining four.
8. Serve warm with a crisp green salad.