Quick white bean and zucchini fritters with warm feta mint sauce

Instructions

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   1. In a large bowl, mash the white beans with a fork until coarse, leaving some chunks. Add the grated and squeezed-dry zucchini, scallions, beaten egg, chickpea flour, half of the crumbled feta, half of the mint, lemon zest, half of the garlic, cumin, salt, and black pepper. Mix well until you have a moist but shapeable mixture.

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   2. Shape the mixture into 8 even fritters, pressing firmly with your hands or a measuring scoop. If the mixture feels too wet, let it rest for 2 minutes so the chickpea flour can absorb some moisture.

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   3. In a small bowl, combine the Greek yogurt with the remaining feta, remaining mint, remaining garlic, and half of the lemon juice.

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   4. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat, about 350°F / 175°C surface temperature. Cook half of the fritters for 3 to 4 minutes per side, until golden and set. Transfer to a plate and repeat with the second batch using the remaining tablespoon of oil.

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   5. Place the yogurt-feta sauce in a small saucepan or in a clean corner of the skillet over very low heat, about 140-160°F / 60-70°C, for just 1 to 2 minutes, stirring, until gently warmed; do not let it boil or it may split.

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   6. Adjust the sauce with the remaining lemon juice and taste for salt and pepper.

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   7. Serve the fritters hot with the warm sauce spooned over or on the side. Finish with extra mint if you have any left.

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   8. If you want to reheat them, warm in a skillet over medium heat, around 325°F / 160°C surface temperature, for 1 to 2 minutes per side to keep the outside crisp.