Black Bean Fritters with a Parsley Yogurt Dip by Steven Dolby

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(Serves 2 people)

FRITTER MIX

1 Red bell pepper (finely diced)
1/2 Jalapeno Pepper (finely diced)
1/2 Medium onion (finely diced)
1 Tbsp olive oil
1 Garlic clove (minced)
1 Tsp cumin
1 16 oz can black beans (rinsed and drained)
1/4 Cup water
2 Green onions (sliced)
Salt & ground black pepper (to taste)
5 Tsp plain flour

PARSLEY YOGURT DIP
1 Cup greek yogurt
Small handful fresh Italian parsley (roughly chopped)
1/2 Fresh lemon juice
1 Green onion (sliced)
Salt & ground black pepper (to taste)

Directions
MAKING
For Fritter Mix:
1. In a pan, heat olive oil, add onion, pepper, jalapeno, and garlic. Add a touch of cumin and olive oil. Cook for about 2 minutes. Into a bowl, transfer the onion mixture and let cool.
2. Into a food processor, add black beans and blitz. Pour water and blend until smooth. Transfer to a bowl and set aside.
3. Into the bowl with black beans, add onion pepper mixture, green onion, flour and season with salt and pepper. Mix until well combined.
For Dip:
4. In a bowl, combine yogurt, parsley, lemon juice, salt, pepper, and green onion. Mix well and set aside.

FINALIZING
5. Place a non-stick pan on flame, heat olive oil and cook the fritters on each side until golden brown.

SERVING
6. Serve fritters topped with avocado slices, parsley and yogurt dip.

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© STEVEN DOLBY