INGREDIENTS
2 cans white beans, rinsed and drained
2 10 oz boxes frozen spinach, thawed and dried
6 green onions, chopped
1 cup whole wheat flour
1 Tablesoon dried oregano
Dash of salt & cayenne pepper

2 T olive oil

Yogurt sauce:
1 container (6 oz) low fat plain yogurt
1 lemon, zest
2 cloves garlic, minced

DIRECTIONS

1. Puree beans. Mix beans with spinach, green onions, flour, oregano, salt/cayenne pepper.
2. Form mixture into 16 patties
3. In skillet with olive oil, cook each side of fritter until brown (about 3 minutes on each side)
4. Mix all yogurt sauce ingredients together. Serve fritters with yogurt sauce.