Description
These 5-ingredient kidney bean fritters are packed with veggies, cheesy goodness, and perfect for toddlers. They’re easy to make and ideal for snacking, lunchboxes, or as a simple side dish.
Ingredients
Scale
- 1 (15 oz) can kidney or black beans, rinsed
- 1 medium zucchini (about 125g), grated
- ½ red bell pepper (capsicum) (about 125g), finely diced
- 1 large egg
- ½ cup grated cheddar cheese
- ½ cup (60g) wholemeal self-raising flour
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- Olive oil, to cook
Instructions
- Place the rinsed and drained kidney beans in a large mixing bowl. Use a fork to mash them until mostly smooth, with some small chunks for texture.
- Grate the zucchini and carrot, then wrap them in a clean kitchen towel and squeeze out as much moisture as possible. This step helps prevent soggy fritters. Add the strained veggies to the bowl with the beans.
- Add the egg, cheddar cheese, flour, and seasonings to the bowl. Mix until everything is well combined. I find it easiest to use my hands to bring the mixture together.
- Heat a skillet over medium-high heat and lightly spray with olive oil. Scoop tablespoon-sized portions of the batter into the pan, leaving space between each. Cook for 1–2 minutes per side, flipping gently with a spatula, until golden and cooked through.
- Enjoy the fritters warm on their own, or pair them with ketchup, yogurt, or your favourite dipping sauce.
Notes
- Store cooled fritters in an airtight container in the fridge for up to 3 days, or freeze in a single layer, then transfer to a container or bag. Keeps for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Toddler, snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 48
- Sugar: 0.7g
- Fat: 1.3g
- Saturated Fat: 0.7g
- Carbohydrates: 6.9g
- Fiber: 1.7g
- Protein: 2.7g